Bulk Butter Specifications for Industrial Buyers

Industrial butter is bought by the tonne and judged on consistency. Whether it feeds a bakery line, a chocolate plant or a re-packing operation, the specification is what keeps output predictable.

The core specifications

• Milk fat: ≥ 82% for unsalted (white) butter; ≥ 80% for salted.
• Moisture: ≤ 16%.
• Salt: nil for unsalted; up to ~2.5% for salted, depending on your recipe.

Formats

The industrial standard is the 25 kg block, ideal for bakery and processing. Smaller 500 g / 1 kg formats are available on request for retail or food service. Export-ready packing protects the product through longer journeys.

Storage and shelf life

Butter keeps for roughly 12 months at −18 °C and about 6 months at 4 °C. For long export routes, frozen dispatch in a reefer container is the safe choice.

Salted or unsalted?

Bakery and chocolate applications usually want unsalted so the formulator controls the salt. Table and cooking uses may prefer salted. Decide by application, not habit.

Foodondoor supplies salted and unsalted butter in institutional blocks and export packs, with documentation per batch. Contract volumes are preferred — share your monthly requirement for a rate.