SÉLECTION DE MATIÈRES PREMIÈRES DE

SÉLECTION DE MATIÈRES PREMIÈRES DE HAUTE QUALITÉ : Beurres (82% MG) et Crèmes (40% MG) pasteurisées
CONCENTRATION pour obtenir du Beurre concentré à 99% M.G.
FRACTIONNEMENT : séparation du Beurre concentré par un procédé naturel afin d’obtenir des fractions liquides (à bas point de fusion) et solides (à haut point de fusion)
ASSEMBLAGE de fractions afin d’obtenir la fonctionnalité recherchée et ajout éventuel de fermenta lactiques et de babeurre fermenté
EMULSION : réalisation d’une émulsion fine
PASTEURISATION EN LIGNE.
TEXTURATION : refroidissement et cristallisation.

Résultats (Anglais) 1:

selection of high-quality raw materials: butter (82% fat) and cream (40% fat) pasteurized
concentration for concentrated butter to 99 mg%
fractionation: separation of concentrated butter by a natural process to obtain fractions Liquid (low melting point) and solids (high melting point)
assembly fractions to obtain the desired functionality and optional addition of buttermilk fermentation and fermented lactic
emulsion: performing a fine emulsion

texturing line pasteurisation:.. cooling and crystallization

Résultats (Anglais) 2:

SELECTION of high-quality raw materials: Butters (82% MG) and cream (40% FAT) pasteurized
CONCENTRATION for butter concentrated in 99% M.F..
FRACTIONATION: separation of concentrated butter by a natural process to obtain fractions liquid (to low melting point) and solid (to high melting point)
Assembly of fractions in order to obtain the desired functionality and possible addition of fermenta lactic and fermented buttermilk
EMULSION: realization of a fine emulsion
PASTEURIZATION in line.
TEXTURING: cooling and crystallization.
.

Résultats (Anglais) 3:

SELECTION OF STARTING MATERIALS OF HIGH QUALITY: Butters (82% MG) and creams (40% MG) pasteurised
CONCENTRATION to obtain the concentrated butter to 99% MR. G.
FRACTIONATION: separation of the concentrated butter by a natural process in order to obtain liquid fractions (with a low melting point) and solid (high melting point)
Assembly of fractions in order to obtain the functionality that is sought and possible addition of wines in fermentation and lactic buttermilk fermented
EMULSION: realization of an emulsion thin
PASTEURIZATION online.
texturization: cooling and crystallization.