Today, most of the dairy industry produces butter in a traditional way. Inherent to traditionally churned butter, its melting characteristics and firmness will vary during the year. This is due to seasonal fluctuations and changes in feeding patterns of the cows. By using Royal VIV Buisman’s texturised butter these undesirable product variations belong in the past!
Royal VIV Buisman produces texturised butter by recombining milk fat with a milk phase in the same ratio as present in traditional churned butter. Royal VIV Buisman can offer you several types of texturised butter; each of them has unique melting characteristics and firmness. We can even tailor its taste and colour to your specific needs. Royal VIV Buisman produces texturised butter under the brand name “Beurre Brillant”.
• Melting point: 33°C
• Texture: Firm
2. Pâtisse Excellent
• Melting point: 36°C
• Texture: Very Firm
Please contact us to get more information about our possibilities or to send us your inquiry.