The difference between 82% yellow and white butter in the food industry
What is 82% butter and why is it important in the food industry
- Production of sweets and cakes
- Production of biscuits and cookies
- Production of chocolate and cocoa products
- Production of confectionery creams and fillings
- Use in dairy and food industries
What is 82% yellow butter?
- Natural and attractive color for food products
- Stronger aroma and taste
- Suitable for confectionery products
- Creation of golden color in baked products
What is 82% white butter?
- Neutral color without affecting the color of the final product
- Suitable for dairy products and creams
- Wide use in chocolate and ice cream industries
- High uniformity in industrial formulation
The difference between 82% yellow and white butter in the food industry
Difference in color
Differences in application
The difference in the effect on the appearance of the product
Use of 82% yellow and white butter in industrial production
Use in confectionery industry
Use in the chocolate industry
Use in the production of creams and fillings
How to choose the best 82% butter for the food industry
- Quality of fat and raw materials
- Stability in production
- Natural flavor and aroma
- Usability in industrial production
- Healthy standards
