A rich taste at economical use
Sweet cream butter
More Sweet cream butter
Sweet cream butter is made of fresh milk or cream. Its pH value is at least 6.4. It matures without any lactic acid bacteria and is often used as a binder in sauces and soups, but also when making cakes, tarts and biscuits. Its mild, creamy and slightly sweet taste matches sweet spreads such as honey and jam perfectly.
Cultured butter
More
Cultured butter
Cultured butter is butter made of fresh cream with the addition to lactic acid bacteria or lactic acid cultures after buttering for a mildly sour taste at a pH value between 5.1 and 6.3. It is the most popular type of butter in Germany and fits particularly well with mild cheese, sausage and tart jams, while also great for refining casseroles and vegetable dishes.
Whey butter
More Whey butter
Whey butter is made of fresh whey cream or a mixture of whey cream and cream. Whey adds a strong taste to butter. Its aroma makes whey butter highly popular with fresh seasonal vegetables, pasta and potato dishes or on bread with cheese and herbs.
Clarified butter
More
Clarified butter
Clarified butter is pure fat produced from butter. it can be heated to high temperatures without splashing, which makes it ideal for frying, baking and deep frying. It is used to produce ready meals, ice cream, chocolate, confectionery, cake dough, cream fillings, bread and biscuits. Clarified butter adds a creamy flavour, feels good in the mouth and melts well. It keeps better than butter.
