80 recombined butter 06 12 gb web
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7/27/2019 80 Recombined Butter 06 12 GB Web
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Application
In general, recombined butter is like butter used as a spread
on bread and or other domestic purposes such as baking and
rying applications. Recombined butter should exhibit similar
characteristics as butter.
Recipe
CharacteristicsThe product is homogenous and it is spreadable. It has a pleasant
buttery taste, nice mouth-eel and a good melt-down sensation.
80% Recombined Butter
RECIPE L IBRARY
Usually recombined butter is produced as a replacement to
traditional butter. The production o recombined butter by scraped
surace heat exchanger (SSHE) technology oers greater productdiversication when compared to the traditional butter making
method as e.g. low at butter spreads can be produced by the
SSHE technology.
Processing
The dry ingredients or the aqueous phase are mixed into waterand pH is adjusted.
The ingredients or the at phase are melted under agitation,typically the highest melting ats are added rst and liquid oillast. The at phase is then tempered to approximately 5-8C
higher than the melting point o the at phase. Emulsiers, which are mixed into liquid oil in the proportion 1:5,
are heated and melted at a temperature approx. 5-8C higherthan the melting point o the emulsiers, and added to the atphase.
Flavor and colors are added according to solubility.
The aqueous phase is added under agitation to the at phase.
The complete emulsion is pasteurized which typically involveheating to 75-80C or 15-20 sec. and cooling to 45-50C or5-8C higher than the melting point o the at phase.
The emulsion is crystallized according to the fow diagrambelow.
Recombined butter is stored at rerigerator temperature.
FAT PHASE IN %
AN HYD RO US M I L K FAT (AM F) 81.8
E M U LS I FI E R (MON O- AN D D I G LYCE R ID E S) 0.2*
*Optional.
Normally color and favor are added to the at phase.
AQ U EOU S PH AS E I N %
WATE R 16.4
SALT 1.0
S K I M M I LK P OWDE R 0.5
K-SO R BATE 0.1
Recommended pH value 4-6 to be adjusted by means o citricacid.
SOLID FAT CONTENT IN %
10C 48 .0
20C 18.0
30C 5.0
40C 0.0
MELT ING POINT IN C
AP P ROX I MATE LY 30-32
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7/27/2019 80 Recombined Butter 06 12 GB Web
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SPX Corporation reserves the right to incorporate our latest design and material changes without notice or obligation. Design eatures, materials o construction and dimensional
data, as described in this bulletin, are provided or your inormation only and should not be relied upon unless conrmed in writing.
ISSUED 06/2012_A4_GB COPYRIGHT 2012 SPX Corporation
Denmark: P: +45 7027 8222 F: +45 7027 8223 E: [email protected]
Germany: P: +49 451 3709 0 F: +49 451 3709 311 E: [email protected]
Typical Quality Defciencies
We recommend the ollowing changes in processing i the below
mentioned quality deciencies occur during or ater processing:
Too Hard at the Wrapping Machine
Cool more intensively in the rst cooling section and/or lessintensively in the last cooling section o the SSHE.
Increase the rotation speed in the pin rotor machine.
Ensure proper water circulation in the jacket o the pin rotor
machine.
Brittle
As described above.
Increase the total volume o kneading units, i.e. pin rotormachine.
Grainy (Small Rice-Like Grains) Increase the remelt temperature o the return product.
Ensure proper pasteurization prole.
Cool less intensively in the rst cooling section o the SSHE.
Lumpy (Lumps o Dierent Sizes)
Increase the rotation speed in the pin rotor machine.
Ensure proper crystallization in the rst cooling section o theSSHE.
Ensure proper water circulation in the jacket o the pin rotormachine.
Greasy or Too Sot at the Filling or Wrapping Machine
Decrease the rotation speed in the pin rotor machine and/ordecrease the residence time in the kneading unit(s).
Cool less intensively in the rst cooling section o the SSHEand/or more intensively in the second cooling section o the
SSHE.
Oily Appearance or Too Shiny Surace
Decrease the rotation speed in the pin rotor machine and/ordecrease the residence time in the kneading unit(s).
80% Recombined Butter