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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 transf
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 |
|---|---|---|
PE14302-FDS-CZE
|
ARTICLE | CZE |
|
PE14302-FDS-ENG
|
ARTICLE | ENG |
|
PE14302-FDS-FRA
|
ARTICLE | FRA |
|
PE14302-FDS-GER
|
ARTICLE | GER |
|
PE14302-Butter-EN
|
ARTICLE | ENG |
|
PE14302-Beurre-FR
|
ARTICLE | FRA |
|
PE14302-FT-ENG
|
ARTICLE | ENG |
|
PE14302-FT-FRA
|
ARTICLE | FRA |
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