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Butter is a concentrated dairy fat produced by churning fresh cream. It is primarily composed of milk fat, water, and milk solids, typically containing a minimum of 80-82% fat.
Butter is a premium, natural dairy fat prized for its rich flavor profile and superior functional properties in baking and confectionery. It provides a unique mouthfeel and aromatic complexity, while acting as a highly palatable and digestible energy source rich in fat-soluble vitamins.
| Description | Value |
|---|---|
| Dry matter | 84.0% |
| Crude protein | 0.85% |
| Crude fat | 81.1% |
| Crude fibre | 0% |
| Carbohydrate | 0.06% |
| Ash | 1.5% |
| Gross energy | 30.5 MJ/kg DM |
Full specification ranges are available in the technical datasheet.
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