Butter for bakers
Subsidy regulations
All the butter products listed in this section are supplied pursuant to the conditions stated in EC Regulation no. 1898/2005 for processing in the pastry and confectionery industry. We can be of assistance should you have any questions about the application of this regulation.
Beurre Brillant Butter Products: Pâtisse Premier and Excellent (minimum 82% milk fat)
Due to a modification of their melting points, these two varieties of butter from Van der Pol have a consistently high quality. They differ in their melting and processing ranges. Pâtisse Premier is perfect for use in batters, sweet-pipeable pastes and cake mixtures, while Pâtisse Excellent can be used in puff pastry and Danish paste. Available in two easy-to-use varieties: carotene and vanilla.
Pâtisse Premier: Melting range: 32-34 °C. Processing temperature: 15-18 °C.
Available in 2.5 kg bars and 10-kg blocks.
Pâtisse Excellent: Melting range: 35-37 °C. Processing temperature: 12-18 °C.
Available in 1 kg bars and 10-kg blocks.
Beurre Brillant Butter Concentrates (minimum 99.8% milk fat)
Butter concentrates from Van der Pol form the basis for many kinds of doughs and fillings and thus for countless delicious baked products. Sweet-pipeable paste, cake mixtures, creams, fillings, sweet paste, puff pastry, Danish paste – you’ll prepare them quickly and easily with our butter concentrates.
We supply these products in 10-kg packages.
The melting range and processing temperatures depends on the type:
Cream: Melting range 27-29°C. Processing temperature 18-20°C
Cake: Melting range 30-34°C. Processing temperature 15-18°C
Croissant: Melting range 35-37°C. Processing temperature 12-18°C
Danish pastry: Melting range 37-39°C. Processing temperature 12-18°C