Feedback form
Contact us
For communication, write us to the mail info@predo.ru or fill out the contact form below.
Butter Krestyanskoe 72.5% fat, Traditional butter 82.5% fat, produced by the method of converting high-fat cream, by separation and thermomechanical processing.
GOST 32261-2013
Use in the food industry:
Pasteurized cream
Organoleptic indicators
Appearance and consistency | Dense, plastic, homogeneous or insufficiently dense and plastic. The surface on the cut is shiny, dry in appearance. A slightly shiny or matte surface with the presence of small droplets of moisture is allowed. |
Colour | From light yellow to yellow, homogeneous throughout the mass. |
Taste and smell | Pronounced creamy and taste of pasteurization, without extraneous tastes and odors. |
Physico-chemical indicators
Mass fraction of fat, %, min | 72,5 | 82,5 |
Mass fraction of moisture, %, max | 25 | 16 |
Acidity, T° of milk plasma, max | 26 | 26 |
at a relative humidity of no more than 90% and a temperature of
3 ± 2 ° C – 10 days;
-6 ± 3 ° C – 9 months;
-16 ± 2 °C – 15 months.
Corrugated box 5, 10, 20 kg
Contact us
For communication, write us to the mail info@predo.ru or fill out the contact form below.