extra unsalted butter

Allergen: Milk group (protein, lactose).

Process: ingredient storage, dilution, pasteurization, maturation of pasteurized cream, churning and butter packaging, final packing, storage and shipping.

Intended uses: production of cookies, confectionery, dairy products, and other food applications.

Storage conditions: maximum temperature below -18ºC (-0.4°F), with a shelf life of 365 days from the date of manufacture.

Presentation: polyethylene bag with blue pigmentation, sealed with a security seal, in a 20 kg net carton box.

Transport: must be carried out in refrigerated trucks, clean, dry, free of odors and chemical residues. It must not be transported together with other materials that may contaminate or affect its quality. During distribution and storage, the temperature must be kept at 0ºC or below to avoid contamination or foreign odors.

Organoleptic attributes: yellow color, characteristic taste, typical dairy smell, smooth and creamy texture.

Microbiological limits: total coliforms ≤1.0x10² CFU/g, thermotolerant coliforms ≤1.0x10¹ CFU/g, coagulase-positive staphylococci <1.0x10² CFU/g, molds and yeasts <1.0x10⁴ CFU/g, Escherichia coli <1.0x10¹ MPN/g.

Pathogens: Salmonella absent in 25 g, Listeria monocytogenes absent in 25 g.