Specialities

For the production of low fat content butter, spreads or specialities, SIMON has developed accordingly a range of blending units.

- Either fresh or reworked butter is pumped to a blending unit especially designed by the company SIMON to delicately homogenize the injected water phase. The control of the composition is done by flowmeasuring system. It is possible to produce on the same installation low fat products from 40 to 60% fat content in pure butter or with vegetable fat.

- For the production of butter specialities, the MXT blending unit is used. It is then possible to produce butter added with various liquid or powder ingredients in required proportions.

Examples of products which can be produced:

Butter and solid vegetable fat.
Low fat butter from 40 to 60 % fat content
Low fat blends with various percentages of vegetable fat.
Butter + sugar + cocoa powder
Butter + garlic + herbs + vegetable fat.
Butter + honey
Butter + seaweed
Butter + fruits pulp
Butter + dry inclusions (hazelnut, nuts, almond, …)
Butter + sugar and cinnamon
Butter + yogurt
Butter premix + powder (flour, sugar, egg…)