Dry butter flake product having high milk solid content

Details Dry butter flake product having high milk solid content Dry butter flake product having high milk solid content

1994-03-23

1994-12-27

Simone, Timothy F.

Foods and beverages: apparatus

Mechanical, fluid or heat treatment of dairy food

With temperature or atmosphere modification

99464, 99470, 99477, 99484, A23C 1500, A23D 300

Patent

active

053755103

ABSTRACT:
This invention provides a dry butter-based flake product for incorporation into baked goods and flour confections, and methods of manufacture. The dry butter-based flake product comprises from substantially 0 to 2% moisture, from about 20% to about 60% dry dairy solids, and the balance is a butterfat. The dry dairy solids are naturally occurring milk solids from which substantially all water has been removed. The method of manufacture provides for mixture of the ingredients so that the solids are suspended in the butterfat. Butterfat or butter oil crystallization is initiated in a tempering unit, and the tempered product is deposited on a moving belt which passes through a cooling tunnel to cool and crystallize the fats to produce a dried butter-based flake product.

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"Reconstituted butter-like spread", Norman et al, The Milk Products Journal, vol. 48, No. 12, Dec. 1957, p. 55.

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