Ramak’s non-lactic butter, made from sweet cream, delivers a mild, creamy flavor and smooth texture, perfect for cooking, baking, and sauces. Lactose-free and rich in vitamins A, D, E, and K, it suits lactose-intolerant diets and blends easily due to its ideal melting point.
Produced under HACCP and ISO standards, this butter ensures quality and safety for home and industrial use. Its versatility enhances biscuits, cakes, and ready-made foods, making it a cost-effective, high-quality choice for culinary and confectionery applications.
Ramak’s non-lactic butter is a natural product made by churning cream. The production process follows standardized hygienic techniques to ensure high-quality butter with a natural flavor. First, the milk is heated to 50°C, after which the cream is separated from the milk using a centrifuge. Next, the cream temperature is lowered to 5°C and stored in specialized tanks for pasteurization. Then, the cream is churned at high speed in large tanks to separate the buttermilk. The remaining moisture is removed, bringing the butter to its standard consistency, and some salt is added (if needed). After the final formation, the butter is formed into bulk quantities and cut into suitable sizes for packaging.
Lactic butter is made from cultured cream (sour cream), while non-lactic butter is made from sweet cream. When producing lactic butter, beneficial lactic acid bacteria (probiotics) are used, which give it a distinctive, tangy flavor. Non-lactic butter, however, skips this step which results in a milder, sweeter, creamier taste.
Ramak’s non-lactic butter is initially packaged in cellophane to prevent moisture and contamination. For easy transportation, the secondary packaging is sturdy cardboard boxes. This helps maintain the butter’s quality and shelf life, as well as facilitating its use in the food industry and pastry applications. Each cardboard box has a net weight of 25 kilograms.
To ensure a shelf life of 12 months, the non-lactic butter must be stored at -18°C (-0.4°F). Keep away from direct sunlight and heat sources to preserve quality and texture. After opening the package, store in a cold, sealed environment to prevent absorbing external odors. When using, it is recommended to cut the required amount and place the remaining butter in the freezer immediately.
Ramak’s non-lactic butter, with its mild flavor and smooth texture, is an ideal choice for both household and industrial use. This butter is perfect for serving alongside everyday meals, preparing sauces, desserts, pastries, and general cooking. Due to its lactose-free nature, it is also a healthy alternative to regular butter for those on a lactose-free diet. Additionally, thanks to its convenient melting point and ability to blend with other ingredients, it is widely used in the food and confectionery industries to produce biscuits, cakes, chocolates, ready-made sauces, and more.
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