Process for the preparation of dry butter flake product having h

Details Process for the preparation of dry butter flake product having h Process for the preparation of dry butter flake product having h

1994-03-23

1995-07-11

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

426581, 426653, 426663, A23C 1504, A23C 1512

Patent

active

054319455

ABSTRACT:
This invention provides a dry butter flake product for incorporation into baked goods and flour confections, and methods of manufacture. The dry butter 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 flake product.

REFERENCES:
patent: 1509088 (1924-09-01), North
patent: 3582353 (1971-06-01), Fehr et al.
patent: 4643907 (1987-02-01), Player et al.
"Reconstituted Butter-Like Spread", Norman et al, The Milk Product Journal, vol. 48, No. 12, Dec. 1954, p. 55.

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