butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]
(dry 84% according to GOST, according to the handbook, according to the collection)

Recommendation: рекомендовано использовать

Composition: Pasteurized cow's milk cream.

Characteristics/description of raw materials: Butter made from cow's milk and/or dairy products and by-products of milk processing, intended for direct consumption, culinary purposes and use in other food industries. Taste and smell: expressed or insufficiently expressed creamy and aftertaste of pasteurization, without extraneous aftertastes and smells.
Consistency: dense, plastic, homogeneous, shiny or slightly matte on the cut.
Color: from light yellow to yellow, uniform throughout the mass.

Preparation of raw: When unpacking, it is carefully checked for the absence of foreign objects. The surface of the oil is cleaned in a special room on metal tables. Stands up to a temperature of 8-10 degrees. C. Before use, the oil is cut into pieces and carefully examined. Intra-workshop transportation of unpacked oil is carried out in a clean, closed production container. It is allowed to use oil strippings in the manufacture of baked products. If the fats are used in melted form, then they are filtered through a metal sieve with a mesh size of 1.5 mm.

Shelf life, storage and transportation conditions: Butter is stored in factory containers or bars wrapped in parchment in trays. At a temperature of 4±2 ℃ not more than 10 days; at a temperature of -18 ℃ not more than 24 months. At a relative air humidity of not more than 90% and a temperature of -2...-6 ℃ - 10 days; -3...-12 ℃ – 9 months; -13...-18 ℃ – 15 months; -19...-21 ℃ - 18 months; not higher than -25 ℃ - 24 months.

Nutritional information website: web.ion.ru