Inalpi products for Industry



Anhydrous butter for pastry

Anhydrous butter for pastry is the specific butter of Inalpi for the production of puff pastry and leavened.

Through a heat treatment that acts directly on the fat molecules the melting point is at 33 ºC environmental compared to the traditional clarified or concentrated butter.


Obtained by phase inversion of the European milk cream obtained by centrifugation and subsequent concentration.
Pleasant aroma, mild and delicate taste. Colour: straw yellow.

  • easy to incorporate
  • Excellent tolerance to leavening
  • Excellent yield in volume
  • Ideal for leavened pasta, sablée, shortcrust pastry and brioche

Available in 10 and 20kg cuts


Store at +4,C

Powdered milk - skim

Powdered milk - whole

Buttermilk Powder

Liquid anhydrous butter

Traditional Butter 82%

Technical butter for pastry

Anhydrous butter for pastry

Cream from the alpine supply chain

Fresh skimmed milk from the supply chain

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