BUTTER FLAVOUR
PE14302

BUTTER FLAVOUR

There are many types of buttery notes, essential in the field of bread, pastries and cakes. From fresh butter to cooked butter, including hazelnut butter without forgetting creamy butter, these different profiles will bring delicacy and know-how to transform your recipes into unique taste experiences.

Physical form
  • Liquid
Solubility
  • Alcohol
  • Water
Dosage per application
  • Yellow pastries

    2.5 g/kg

  • Dairy desserts and vegetable analogues

    0.1 g/kg

  • Sauces

    1 g/kg

  • Pastries

    2 g/kg

  • ice creams and plant-based ice creams

    0.5 g/kg

  • Tee leaves

    10 g/kg

  • Biscuits

    1 g/kg

  • Sugar confectionary

    2 g/kg

  • Savoury culinary combinations

    2.5 g/kg

  • Margarines

    0 g/kg

  • Fat fillings

    0.3 g/kg

  • Finished fruit products

    0.5 g/kg

Property name Value Unit

Specification name Value Unit Test method Test condition

Documents

Title Category Language
Alt. title PE14302-FDS-CZE ARTICLE CZE
Alt. title PE14302-FDS-ENG ARTICLE ENG
Alt. title PE14302-FDS-FRA ARTICLE FRA
Alt. title PE14302-FDS-GER ARTICLE GER
Alt. title PE14302-Butter-EN ARTICLE ENG
Alt. title PE14302-Beurre-FR ARTICLE FRA
Alt. title PE14302-FT-ENG ARTICLE ENG
Alt. title PE14302-FT-FRA ARTICLE FRA

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BUTTER FLAVOUR

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BUTTER FLAVOUR

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