Butter selyanske, 73%, 100g
Butter selyanske, 73%, 200g
Butter selyanske, 73%, 400g
Butter Vologodske, 82,5%, 100g
Butter Vologodske, 82,5%, 200g
Butter Vologodske, 82,5%, 400g
| Specification | |
| Name | Sweet cream butter Selianske 72,5% |
| Description | The product obtained by whipping cream from cow's milk |
| Ingredients | Cream from cow milk |
| Preservatives: absent | |
| Allergens: milk protein, lactose | |
| GMO free | |
| Sensory requirements to the product | Product view: surface on the cut is shining, or slightly shiny, dry in appearance |
| Consistency: homogeneous, plastic, dense surface | |
| Colour: from light yellow to yellow colour | |
| Smell and taste: pure, well creamy with taste of pasteurization | |
| Physical and chemical characteristic | Mass fraction of fat, % min 72,5 |
| Titrable acidity of plazma °Т max 23 | |
| Moisture, % max 25,0 | |
| Acidity of the fat phase °К max 2,5 | |
| рН min 6,25 | |
| Microbiological characteristics | QMAFAnM *CFU / 1 g < 1*10⁵ |
| Coliforms *CFU / 0,01 g not allowed | |
| Salmonella / 25 g not allowed | |
| St. аureus *CFU / 1 g not allowed | |
| L.monocytogenes / 25 g not allowed | |
| Yeast / moulds *CFU / 1 g 100 in total | |
| Nutritional value ( per 100g) | Energy value: 2776 kJ / 661 kcal |
| Protein, g 0,8 | |
| Total fat, g 72,5 | |
| Total carbohydrates, g 1,3 | |
| Microelements naturally contained in milk | |
| Application | All food applications |
| Packaging | packed segments 100-200-400 g , type of packing material: foil or ecoline; packed segments 500-1000 g , type of packing material: butter proof parchment ; |
| Storage and Handling | Butter must be kept in its original packaging sealed and protected from air and light in the refrigerator at humidity not more than 80%, 75 days - at -12°С to -18°С; 60 days - at -6°С to -11°С; 35 days - at 0°С to -5°С |
| Specification | |
| Name | Sweet cream butter Extra 82,5%, Sweet cream butter Volohodske 82,5% |
| Description | The product obtained by whipping cream from cow's milk |
| Ingredients | Cream from cow milk |
| Preservatives: absent | |
| Allergens: milk protein, lactose | |
| GMO free | |
| Sensory requirements to the product | Product view: surface on the cut is shining, or slightly shiny, dry in appearance |
| Consistency: homogeneous, plastic, dense surface | |
| Colour: from light yellow to yellow colour | |
| Smell and taste: pure, well creamy with taste of pasteurization | |
| Physical and chemical characteristic | Mass fraction of fat, % min 82,5 |
| Titrable acidity of plazma °Т max 23 | |
| Moisture, % max 16,0 | |
| Acidity of the fat phase °К max 2,5 | |
| рН min 6,25 | |
| Microbiological characteristics | QMAFAnM *CFU / 1 g < 1*10⁵ |
| Coliforms *CFU / 0,01 g not allowed | |
| Salmonella / 25 g not allowed | |
| St. аureus *CFU / 1 g not allowed | |
| L.monocytogenes / 25 g not allowed | |
| Yeast / moulds *CFU / 1 g 100 in total | |
| Nutritional value ( per 100g) | Energy value: 3140 kJ/748 kcal |
| Protein, g 0,5 | |
| Total fat, g 82,5 | |
| Total carbohydrates, g 0,8 | |
| Microelements naturally contained in milk | |
| Application | All food applications |
| Packaging | packed segments 100-200-400 g , type of packing material: foil or ecoline; packed segments 500-1000 g , type of packing material: butter proof parchment ; |
| Storage and Handling | Butter must be kept in its original packaging sealed and protected from air and light in the refrigerator at humidity not more than 80%, 75 days - at -12°С to -18°С; 60 days - at -6°С to -11°С; 35 days - at 0°С to -5°С |