Hello this is Recipanda again, and welcome to the new recipe for butter and margarine. We are going to answer many questions such as how to make margarine from palm oil , and what is the better for you to use pure butter or margarine formula with natural butter flavor, Let’s get started right away, here we go!
Butter Volume
800000 tons of butter are exchanged each year in the world.
A quasi-stable volume since 20 years! Because of the cost of milk, butter sales
are decreasing these last years, but this rich market keeps fat!
New Zealand: leader in the global butter trade (>400000 tons exported/ year)
Europe: since 2 years, volume of exportation have been divided by two.
French people are the fondest of butter of the world.
Pure Butter And Margarine
The trend towards more natural products has benefited pure butter
as consumers consider it more natural in contrast to the more artificial and
processed margarine.
Butter Bar
Example of some categories of butter.
Smoked salt butter: as in the Norwegian tradition, the salt
is smoked by the combination of different spices. A subtle dose of pepper,
onion, curry,…
Seaweed butter: the pre-eminently marine butter
Yuzu Butter: very harmonious bring freshness and elegance
cooking
Espelette chili butter: a good way to enhance salt
Garlic Butter: blend of butter, extracts from natural spices
and garlic
Praline butter, gingerbread butter, Milk jam butter, Herbs
butter, Roquefort butter.
Unsalted butter recipes
Most FMCG companies that produce natural butter 100%, they choose a best source for unsalted butter such as Fonterra Frozen Butter from New Zealand or any other trusted suppliers, It is packaged in a wide range of packages to be suitable for the market, The most famous packing materials for butter are aluminum foil and parchment paper.
Unsalted butter is made from pasteurized cream from cow’s milk, it is characterized by its delicious flavour and wonderful mouth feeling and is used in many applications such as baked goods, cookies and spread with suitable shelf life.
The following table shows an example of natural butter packed in aluminum foil net weight 200g:
| Item | Description | Recipe Q / ton | Unit |
|---|---|---|---|
| 1 | PURE UNSALTED CREAMERY BUTTER | 1000 | kg |
| 2 | Carton 200g | 100 | Ea |
| 3 | Aluminum foil 200g | 15 | kg |
| 4 | Stretch roll | 0.727 | kg |
| 5 | Scotch tape (4.8 cm * 60 meters) | 0.2 | Ea |
| 6 | Transparent liner for butter carton 1 kg (45 * 46.5 cm) | 2.8 | kg |
Final Product Specification For Natural Butter Recipe:
| Moisture % | Fat % | SNF % |
|---|---|---|
| Max 16 | Min 80 | Max 2 |
Margarine vs Butter For Cookies
The high prices of butter led the manufacturers to prefer
vegetal fat especially for cookie, pastry and ice cream sector
Cost-effectiveness solution!
Natural butter flavor allows a reduction of butter content
and prevents from fat oxidation
How Margarine Is Manufactured?
Margarine is made by the hydrogenation of vegetable oils like palm oil, Palm kernel oil and sunflower oil and restore the taste of natural butter by using natural or natural identical flavours.
How To Make A Margarine Recipe For Cooking:
| Item | Description | Recipe Q / ton | Unit |
|---|---|---|---|
| 1 | Refined Palm Oil | 660 | kg |
| 2 | Sunflower oil | 30 | kg |
| 3 | Antioxidant TBHQ | 0.2 | kg |
| 4 | Butter Flavor | 4 | kg |
| 5 | Palm kernel oil | 106.5 | kg |
| 6 | Treated Water | 180 | kg |
| 7 | Butter milk powder | 7.14 | kg |
| 8 | Mono di glyceride | 5.7 | kg |
| 9 | Soy Lecithin | 2 | kg |
| 10 | Salt | 3 | kg |
| 11 | Citric Acid - C6H8O7 | 0.4 | kg |
| 12 | Beta Carotene Color | 0.025 | kg |
| 13 | Potassium Sorbate | 1 | kg |
How To Make A Margarine Recipe For Confectionery:
| Item | Description | Recipe Q / ton | Unit |
|---|---|---|---|
| 1 | Refined Palm Oil | 675.67 | kg |
| 2 | Sugar | 20 | kg |
| 3 | Antioxidant TBHQ | 0.2 | kg |
| 4 | Butter Flavor | 5 | kg |
| 5 | Palm kernel oil | 105 | kg |
| 6 | Treated Water | 182 | kg |
| 7 | Mono di glyceride | 5.7 | kg |
| 8 | Soy Lecithin | 2 | kg |
| 9 | Salt | 3 | kg |
| 10 | Citric Acid - C6H8O7 | 0.4 | kg |
| 11 | Beta Carotene Color | 0.025 | kg |
| 12 | Potassium Sorbate | 1 | kg |
Blended Butter Recipe
Many manufacturers are turning to
making a mixture of 10% natural butter and the rest vegetable oils, in order to
make a higher quality product but at a lower cost.
But you should know that it is not a
vegetable butter or vegan margarine recipe because it contains milk ingredients.
| Item | Description | Recipe Q / ton | Unit |
|---|---|---|---|
| 1 | Refined Palm Oil | 545 | kg |
| 2 | Sunflower Oil | 40 | kg |
| 3 | Anhydrous Milk Fat | 78 | kg |
| 4 | Butter Flavor | 5 | kg |
| 5 | Palm kernel oil | 151.50 | kg |
| 6 | Treated Water | 160 | kg |
| 7 | Butter milk powder | 15 | kg |
| 8 | Mono di glyceride | 4 | kg |
| 9 | Lactic acid | 0.372 | kg |
| 10 | Beta Carotene | 0.030 | kg |
| 11 | Potassium Sorbate | 1 | kg |
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