Product Description

Sweet Cream Butter 82%

Sweet Cream Butter 82 % is a product from pasteurised sweet cream from cow milk. It requires a constant churning and kneading process.

GBH has a unique competency in the manufacture of high quality and innovative butters.

Our butter is for sale in retail customers across our own brands and for private label, but we also manufacture and supply texturised butter for food manufacturing at our state of the art facility in Johannesburg, where an R8m investment in bespoke textured butter manufacturing technology was made in 2012.

We supply organic butter as a key ingredient to the world.

We make over 30,000 tonnes of butter a year. The types of butter we make include:

• Sweet cream butter– salted & unsalted
• Lactic butter – salted & unsalted organic sweet cream salted & unsalted
• Organic butter –  unsalted lactic

Quality assurance begins at the point of collection and runs right through the production process, to delivery to the customer.

Milk is directly sourced from farmer suppliers allowing the company to have full ‘Grass to Glass’ traceability. Milk is sampled on collection at every farm and undergoes rigorous testing and quality controls before it is accepted for processing at the plants.

Sweet Cream Butter is available in a salted and unsalted variant.
Chemical Specifications
Moisture < 16,0% Milk Fat Milk Fat > 82,0%
Milk Solids Non Fat < 2,0%
pH 6,0 Ð 6,8
Peroxyde Value < 0,5 meq O2 / kg
Free Fatty Acids < 0,6%

Physical Specifications
Schorched Particles Disc A/B
Antibiotics Absent
Colour Light yellow
Odour and Taste Authentic

Microbiological Specifications
Standard Plate Count < 5.000 CFU per gr
Enterobacteriaceae < 10 CFU per gr
Yeast & Moulds < 100 CFU per gr
Salmonella Absent
Staphylococcus Aureus Absent

Packaging Specifications
Origin EU
Packaging 25 kg Net Weight Block in cardboard box with poly-bag
Storage Stored dry and cool at 2 to 8¡C Ð Production Date + 8 Weeks
Shelf Life Frozen at -18¡C Ð Production Date + max 1 year.
Chilled after defrosting at 2-6¡C Ð Date of Thawing + 7 Weeks