Butter fat production technology reveals new products
has launched a new butter ingredient to be promoted at the upcoming
Europain bakery and pâtisserie exhibition in Paris, from 20-24
April, 2002.
Belgian food ingredients company Corman announced recently that it has launched a new butter ingredient to be promoted at the upcoming Europain bakery and patisserie exhibition in Paris, from 20-24 April 2002.
The new dairy butter is a high-grade pasteurised butter with 82 per cent butterfat produced from cream. Marketed to craftsmen bakers under the brand Corman Selection, this new butter is available in two types: for layering, Beurre Sec Feuilletage & Croissant in 2kg sheets easy to divide in 2 x 1kg; for incorporation, Beurre Fin Brioche & Cake in 2.5kg block.
The Belgian company will also promote its " Special Sandwich "Butter - specifically designed for sandwich manufacturers. To meet hygiene requirements, industrial sandwich manufacturers need to work in chilled conditions and classic dairy butter is often too hard to spread at those low temperatures. Corman claims that its Special Sandwich Butter spreads well at 3°C. The company won the Silver Award for the " Most Innovative Food ingredients Award " organised during the Food Ingredients Europe 2001 exhibition in London.
