Butter is made from pasteurized cream is not acidified, the obtained exclusively from cow’s milk. Characteristic of Raw material and proces flow: Raw material to production of Extra Butter is sweet cream received from whirling milk. Full milk is came from cows which appropriate report from farms under oversight of State Veterinary Inspection dating proprietary. Course of process flow at production, packing and consistent is with obligatory regulations in extra butter law as of right

Packing:
Butter to ancles about net weight form extra 200g and 250g to foils pack aluminium, clean cardboard closed present indirect wrap by stick together.

Storage:
Butter must be stored in clean accommodation, dry, permeable to air, from mould free and foreign smells, in temperature 1-10’ C protected from light.

Period of storage:
Fresh date of usefulness is established for butter extra on 35 days from date of production..

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