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