Butter Suppliers and Manufacturers
Product origin : India / China Minimum Order Size and Packgaing details : 500, 250 g
Milk Products Butter
Milk Fat ( Butter Oil )
Our Pure Salted & Unsalted Butter 82% made from 100% fresh and Natural cow milk. 1.Unsalted Cow Milk Butter 82%(25kg) 2.100% made by pure cow milk 3.High quality & reasonable price 4.Timely delivery General introduction 1)Unsalted Cow Milk Butter 82% (25kg) 2)Creamy yellow to yellowish white 3)Natural milk fragrance. 4)Delicious taste. PHYSICAL AND CHEMICAL ANALYSIS Milkfat 82.0 % min. Moisture 16.0 % max. Nonfat Milk Solids 2.0 % approx. pH 4.5 - 5.5 Taste and Odour Pleasant, clean, creamy Colour Uniform, pale yellowish MICROBIOLOGICAL ANALYSIS Total Plate Count 30,000 / g max. Coliforms Negative in 0.1 g Salmonella Negative in 25 g Yeast & Mould 100 / g max. Antibiotics Negative PACKAGING: The product is packed in a 25kg net weight corrugated cartons with a polyethylene liner.
Our Pure Salted & Unsalted Butter 82% made from 100% fresh and Natural cow milk. 1.Unsalted Cow Milk Butter 82%(25kg) 2.100% made by pure cow milk 3.High quality & reasonable price 4.Timely delivery General introduction 1)Unsalted Cow Milk Butter 82% (25kg) 2)Creamy yellow to yellowish white 3)Natural milk fragrance. 4)Delicious taste. PHYSICAL AND CHEMICAL ANALYSIS Milkfat 82.0 % min. Moisture 16.0 % max. Nonfat Milk Solids 2.0 % approx. pH 4.5 - 5.5 Taste and Odour Pleasant, clean, creamy Colour Uniform, pale yellowish MICROBIOLOGICAL ANALYSIS Total Plate Count 30,000 / g max. Coliforms Negative in 0.1 g Salmonella Negative in 25 g Yeast & Mould 100 / g max. Antibiotics Negative PACKAGING: The product is packed in a 25kg net weight corrugated cartons with a polyethylene liner.
Our Pure Salted & Unsalted Butter 82% made from 100% fresh and Natural cow milk. 1.Unsalted Cow Milk Butter 82%(25kg) 2.100% made by pure cow milk 3.High quality & reasonable price 4.Timely delivery General introduction 1)Unsalted Cow Milk Butter 82% (25kg) 2)Creamy yellow to yellowish white 3)Natural milk fragrance. 4)Delicious taste. PHYSICAL AND CHEMICAL ANALYSIS Milkfat 82.0 % min. Moisture 16.0 % max. Nonfat Milk Solids 2.0 % approx. pH 4.5 - 5.5 Taste and Odour Pleasant, clean, creamy Colour Uniform, pale yellowish MICROBIOLOGICAL ANALYSIS Total Plate Count 30,000 / g max. Coliforms Negative in 0.1 g Salmonella Negative in 25 g Yeast & Mould 100 / g max. Antibiotics Negative PACKAGING: The product is packed in a 25kg net weight corrugated cartons with a polyethylene liner.
Name of products Unsalted Butter, Fat Content 82,5 % Raw materials and ingredients Cow milk, cream from cow's milk. The main stages of the process Qualitative assessment of milk, milk reception, cleaning and cooling of milk, milk reservations, separation of milk, pasteurization of cream received, cooling of cream, physical maturation cream, whipping of cream, obtaining of butter, packaging of butter, marking of butter, storage. The final product characteristics Taste and smell: clean, well expressed taste of pasteurized cream. Consistency and Appearance: homogeneous, plastic, dense, shiny surface on the cut or slightly shiny, dry. Color: from light yellow to yellow, homogeneous for all mass. Basic physical, chemical, characteristics -fat content 82.5 %; -moisture, Max 16 % -acidity (plasma), max - 23 ; -acidity (fat phase), max - 2,5. Microbiological indicators: - quantity of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), colony-forming units (CFU), in 1g of the product, no more â?? 1,0*105; - coliform bacteria (koliformy) in 1g of the product - not allowed; - pathogenic microorganisms, including bacteria of Salmonella in 25g of the product - not allowed; - staphylococcus aureus, CFU in 1g of the product - not allowed; - listeria monocytogenes in 25g of the product â?? not allowed; - mold, yeast, CFU, in 1g, no more 100 in sum; The content of toxic elements: - lead no more 0,1 mg/kg; - cadmium no more 0,03 mg/kg; - arsenic no more 0,1 mg/kg; - mercury no more 0,03 mg/kg; - copper no more 0,5 mg/kg, - zinc no more - 5,0 mg/kg; - iron no more 5,0 mg/kg. Weight: net - 25,0 kg, gross 25,55 kg Term of storage: 3 months at 0...-5 9 months at -6...-11 ; 12 months at -12...-18 .
Product characteristics Milk fat min. 99.8% Moisture max. 0.2% Typical melting point 32-3°C Benefits Natural and versatile ingredient Delicious flavour and taste Extended microbiological shelf life compared to butter Salt-free, lactose-free alternative to hydrogenated cooking oils Great source of vitamins A, D, E and K Applications Sweets and pastries (bakhlava) Frying, cooking and baking (meat, fish, vegetables and sweet preparations) Packaging information Small food grade cans of 1 lb up to 2 kg Square-sized food grade cans of 15 kgs up to 21 kg Food grade drums of 200 kg net Contact us for more details.
Sweet Cream Butter Sweet Cream Butter 82 % is a product from pasteurised sweet cream from cow milk. It requires a constant churning and kneading process. Sweet Cream Butter is available in a salted and unsalted variant. Chemical Specifications Moisture < 16,0% Milk Fat Milk Fat > 82,0% Milk Solids Non Fat < 2,0% pH 6,0 â?? 6,8 Peroxyde Value < 0,5 meq O2 / kg Free Fatty Acids < 0,6% Physical Specifications Schorched Particles Disc A/B Antibiotics Absent Colour Light yellow Odour and Taste Authentic Microbiological Specifications Standard Plate Count < 5.000 CFU per gr Enterobacteriaceae < 10 CFU per gr Yeast & Moulds < 100 CFU per gr Salmonella Absent Staphylococcus Aureus Absent Packaging Specifications Origin EU Packaging 25 kg Net Weight Block in cardboard box with poly-bag Storage Stored dry and cool at 2 to 8�°C â?? Production Date + 8 Weeks Shelf Life Frozen at -18�°C â?? Production Date + max 1 year. Chilled after defrosting at 2-6�°C â?? Date of Thawing + 7 Weeks Energy value (100 g): 748 kcal (3132 kJ) Nutritional value (100 g): Proteins: 0.5 g Fat: 82.5 g Carbohydrates: 0.8 g Oil storage conditions: temperature within 12-18oC; relative air humidity is 80%.; the correct layout; commodity neighborhood; sanitary-hygienic requirements Oil defects: sour taste; extraneous, unusual taste; soft or fragile consistency; yellowing of the surface; marble
High Quality Cocoa Butter
We All Love Mangoes In Its Sweet Ripe State As Well As In Its Mouth Watering Sour State. The Fruit Is Filled With Antioxidants And Nutrients. And Now We Get To Reap Some More Benefits In The Form Of Organic Mango Butter Its Making: The Mango Seeds Are Collected And Washed. Then The Seeds Are Dried And Then Roasted In A Roaster. Then The Hull Is Removed And The Mango Butter Is Extracted From The Kernel. And This Is Done Through An Expeller-pressed Method, I.E. No Use Of Chemical Solvents. And It Is Physically Refined In Order To Maintain Its Natural Integrity. Uses Of Mango Butter: Having a low melting point (35-43), it melts easily and can be used as body oil because it gets absorbed as easily. It helps ease dry skin conditions. It blends well with other oils. So it can be used in the different balms, lotions, gels, creams, shampoos and many more uses. It has mild to non-existent odor so it can be mixed with different essences easily. It works as a good hair conditioner. Having a creamy texture and being quite moisturizing, it is used in the formulas of lip balms, body butters, creams and soaps and thus a good constituent in cosmetics.
FOB Price: 680 USD per ton Packing: Standard Origin: Germany Delivery Time: prompt Shelf Life: 24 Months Payment term: T/T, LC Ultra-fresh and perfectly seasoned, this butter from Petaluma has understated, yet authentic flavor. It has 82 percent fat. 12 g fat, 45 mg sodium. pound at Whole Foods. (3�½ stars) MOQ: 100 tons Capacity: 1500 tons Port: Marseille Salted Butter Bold buttery flavor that lingers makes this a powerful, if slightly tasting bite. It's also extremely salty. 11 g fat, 105 mg sodium
The product is a solid emulsion of water in oil, pale yellow, creamy and homogenous with no streakiness or evident free moisture. Manufactured from fresh pasteurized cream derived from whole cow milk, chilled and aged prior to churning and salting on a continuous butter-maker to give a finished product of not less than 82% fat and a salt content not exceeding 2.0%. Characteristics: Fresh pasteurized cream derived from pure cow's milk. Light yellow in color. Free from particles with a smooth fine grain solid structure. Clear and mild flavor typical of pure milk fat, free from sour, bitter and rancid taints. Chemical specifications pure butter fat not less than 82% moisture and milk solids total not more than 18% iodine index 33-43 range saponification value 210-235 range polenske index 1.5-3.7 range free fatty acid 0.3% max peroxide value 0.6 meq/kg.max melting inter 30-34 range Salt:None Non milk fat not detectable radio activity (cs137) content in butter less than 10bq/kg Microbiological specifications total viable count
Specification item -value Product Type - Butter Type - Cream Butter Variety - Unsalted Processing Type - Sterilized Form - Solid Texture - Semi-Hard Fat Content (%) - 82 Certification - HACCP, ISO, KOSHER, HALAL Place of Origin - Netherlands Packaging - Bag, Box, Bulk, Sachet, Vacuum Pack Shelf Life - 24 months Weight (kg ) - 25 kg Brand Name - PREMIUM Model Number - ISO 9001:2001 Commodity - Unsalted Butter 82% Color - White, milky white, milk-yellow Butter Fat - 82% Fat Moisture - 15% Min PH - 5.8 Min FFA - 1.2 Max Yeast and Mould - 10.0 Max Coli and Salmolella - Absent Organization state - Uniform,no mildew and impurities Taste and odour - Good taste and smell
Sweet Cream Butter 82% Suppliers Product Type:Butter Type:Butter Fat Variety:Unsalted Processing Type:Sterilized Form:Solid Texture:Semi-Hard Fat Content (%):82 Certification:FDA, HACCP, ISO, HALAL Packaging:Bag, Bulk, Can (Tinned), Drum Shelf Life:Fresh stock Weight (kg):25 Brand Name:Butter Model Number:unsalted butter The product is a solid emulsion of water in oil, pale yellow, creamy and homogenous with no streakiness or evident free moisture. Manufactured from fresh pasteurized cream derived from whole cow milk, chilled and aged prior to churning and salting on a continuous butter-maker to give a finished product of not less than 82% fat and a salt content not exceeding 2.0%. Characteristics: Fresh pasteurized cream derived from pure cow's milk. Light yellow in color. Free from particles with a smooth fine grain solid structure. Clear and mild flavor typical of pure milk fat, free from sour, bitter and rancid taints. Chemical specifications pure butter fat not less than 82% moisture and milk solids total not more than 18% iodine index 33-43 range saponification value 210-235 range polenske index 1.5-3.7 range free fatty acid 0.3% max peroxide value 0.6 meq/kg.max melting inter 30-34 range Salt:None Non milk fat not detectable radio activity (cs137) content in butter less than 10bq/kg Microbiological specifications total viable count
All Variety Of Peanut Butter Smooth And Crunchy
Unsalted butter 280g
Traditional salted butter 200g
Organic Unsalted Butter from India
Jif Extra Crunchy Peanut Butter 16oz
