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Butter

Alpha Group of Companies Hall: Hall 8 Stand: B8-10
  • Butter
  • Butter
  • Butter
Butter Butter Butter
The main types of butter (82% fat) are: Sweet Cream butter: produced from fresh sweet cream, without lactic ferments, it is churned after maturation. Main characteristics: pure, creamy and mild. Lactic butter: is made from a sweet cream butter, fermented using lactic acid bacterial cultures. Main characteristics: pure, aromatic and mild with a slight sour note. Both types are available in an Unsalted and Salted variant and can be supplied to you in deep frozen or in chilled/fresh condition. Our butter can be used in many food applications for their rich dairy flavour and creaminess, like: bakery, pastry, chocolate & confectionery, dairy products, meats, soups , sauces, spreads and ready-meals. This product is known for its good mouthfeel, texture and conservation. Main composition: butterfat min. 82% moisture max. 16% pale creamy to yellowish (depending on the season/feed of the cow’s) The product has a shelf life of approx. 12 months from date of manufacture (if kept deep frozen at -18˚C, in undamaged packaging). Do not expose the product to direct sunlight or to strong odours.  Besides Butter 82%, we can also offer you Whey Butter (which is a by-product of cheese manufacturing). Whey butter varies in colour depending on the type of cheese being produced. Packaging Our butter is available in strong export cartons with poly inner liner, containing 25 kg net weight each. HS code: 0405.10

Categories

  • Ingredients
  • Health & Nutrition
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