Experienced milk fat specialists for the baking industries and the bakery trade, Uelzena and Hoche Butter will be on hand at iba 2025
Hall 14, Stand B31
Uelzena eG is a dairy cooperative located in Northern Germany. All their milk-based ingredients are produced and marketed by the Uelzena Ingredients division, which focuses on skimmed milk powder, butter, anhydrous milk fat, cheese, cream and sweetened condensed milk as ingredients for the food industry.
The sales company Hoche Butter GmbH, a 100% subsidiary of Uelzena, is responsible for the distribution of milk fats to the baking trade and specialised wholesalers in Germany and Austria. Hoche Butter is an exhibitor at this year’s IBA in Düsseldorf. The joint product range of both companies in butter and concentrated butter products will be presented at this show.
Wide range of milk fats for bakeries
The product range for the baking segment includes German branded butter, baker’s butter with carotene, butter sheets for making puff pastries and Croissants, anhydrous milk fat and concentrated butter with added vanillin or carotene.
Unique technologies for premium milk fat products
In addition to traditionally churned German branded butter, Uelzena also produces recombined butter which is distributed by Hoche Butter also. Using this special production process the product properties, e.g. in terms of melting point, texture or plasticity can be exactly adjusted. It also ensures a quality that is free of fluctuations throughout the year. Which is a really great advantage for the baker and his production processes, whether it’s industrial or artisanal baking.
Product highlight: butter sheets for making croissants and puff pastries
Lamination butter is a special butter for the production of Danish pastries, puff pastries and croissants. It differs from normal butter in terms of its consistency: different or additional production processes make it more plastic and less water permeable. 2-kg-sheets of lamination butter are the speciality of Hoche Butter, a total of 4 products are actually available with different processing properties and melting points:
- The “Plunder Butterplatte” is the most widely used butter sheet in the Hoche Butter range. It has a melting point of 30-34 °C and is suitable for all Danish pastry and puff pastry. Also available in 10 kg blocks on request.
- With its defined melting point of 35 °C, the “Universal Butterplatte” lies between the “Plunder” and the higher-melting “Croissant” butter sheet. It has improved processing properties, especially at higher ambient temperatures. Despite the slightly higher melting point, this butter gives the finished pastry a good mouthfeel with the typical melting of butter on the tongue.
- The “Croissant Butterplatte” has a slightly higher melting point of 36-38 °C, which makes the butter sheet very machine-friendly and highly resilient. Ideal for making croissants and pastries.
- Like the “Plunder Butterplatte”, the “Carotin Butterplatte” has a melting point of 30-34 °C. By adding the natural colouring carotene, it gives the pastry a more intense colour. It is suitable for both savoury and sweet Danish pastries and puff pastries.
Visit Hall 14, Stand B31 to find out more!
