BUTTER FLAVOUR
PE16548

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
  • Pastries

    1 g/kg

  • Sauces

    0.5 g/kg

  • Yellow pastries

    2 g/kg

  • Margarines

    1 g/kg

  • Dairy desserts and vegetable analogues

    1 g/kg

  • Tee leaves

    10 g/kg

  • ice creams and plant-based ice creams

    1 g/kg

  • Cheese specialties and substitutes

    1 g/kg

  • Fat fillings

    0.3 g/kg

  • Biscuits

    1.5 g/kg

  • Dietary and exercice beverages

    0.5 g/kg

  • Alcoholic beverages < 15% vol. (beers, coolers, ciders, cocktails and flavoured wine, etc. and alcohol-free alternatives)

    0.1 g/kg

  • Chocolate confectionary

    1 g/kg

  • Dietary and exercice products

    1 g/kg

  • Sugar confectionary

    2 g/kg

  • Savoury culinary combinations

    2 g/kg

  • Sweet culinary combinations

    2 g/kg

  • Flavoured milks and vegetable analogues

    1.5 g/kg

Property name Value Unit

Specification name Value Unit Test method Test condition

Documents

Title Category Language
Alt. title PE16548-FDS-CZE ARTICLE CZE
Alt. title PE16548-FDS-ENG ARTICLE ENG
Alt. title PE16548-FDS-FRA ARTICLE FRA
Alt. title PE16548-FDS-GER ARTICLE GER
Alt. title PE16548-FDS-PL ARTICLE PL
Alt. title PE16548-FDS-POL ARTICLE POL
Alt. title PE16548-Butter-EN ARTICLE ENG
Alt. title PE16548-Beurre-FR ARTICLE FRA
Alt. title PE16548-FT-ENG ARTICLE ENG
Alt. title PE16548-FT-FRA ARTICLE FRA

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BUTTER FLAVOUR

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BUTTER FLAVOUR

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