Butter is made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.
Features
Title: Butter
Range: Full range of Salted & Unsalted in retail and bulk packs
Uses: For spreading, cooking, baking, sauce making, and pan frying
Benefits: excellent source of Vitamins, minerals, healthy fatty acids, omega-3 and omega-6 fats, good cholesterol and lastly, butter contains the Wulzen Factor.
Regulations: Foods Standards Australia & New Zealand approved
Milk Australia: Optimum health and safety approval