Butter is one of the oldest dairy products, and still one of the most valued ingredients in professional kitchens and food factories. For industrial buyers, two details matter most: the milk fat content and whether the butter is salted. This article explains what “82.5% unsalted butter” means and where it is used.
What is in butter?
Butter is a water-in-fat emulsion made by churning cream. The Codex standard for butter (CXS 279-1971) requires:
| Component | Codex requirement |
|---|---|
| Milk fat | 80% minimum |
| Water | 16% maximum |
| Milk solids-not-fat | 2% maximum |
An 82.5% butter sits comfortably above the 80% minimum. The extra fat means slightly less water, which matters in baking.
Why 82.5% fat?
Higher-fat butter is preferred by many pastry chefs and industrial bakers because less water means less steam and less gluten development where butter meets dough, and a more pliable fat layer. In laminated doughs such as croissants and puff pastry, the butter must stay in thin, unbroken sheets between dough layers while it is rolled and folded. Dedicated lamination butters go further; Swiss producer Cremo, for example, describes its tourage butter at 82% fat with a melting range of 36–38 °C, compared with 28–34 °C for conventional butter.
Why unsalted?
Salted butter typically contains salt added at the churning stage. Unsalted butter has none, which gives manufacturers:
- Precise salt control across every batch and recipe;
- Flexibility to use one butter for sweet and savoury products;
- A clean dairy flavour that does not compete with other ingredients.
Applications
Laminated pastry
Croissants, puff pastry and Danish pastries rely on high-fat butter for flaky layers.
Bakery and biscuits
Butter cakes, shortbread and enriched breads use butter for flavour, tenderness and colour.
Confectionery
Toffee, caramel, fudge and chocolate fillings depend on butter for flavour and texture.
Sauces, ready meals and food service
Hotels, caterers and ready-meal factories use butter for sauces, cooking and finishing.
Storage and handling
Bulk butter is often shipped and stored frozen to protect flavour over long supply chains. Our Dairy Touch unsalted butter is supplied in 25 kg cartons and should be kept frozen at −18 °C or below; once thawed it should not be refrozen. Plan thawing in a chiller so the butter tempers evenly before use, and rotate stock on a first-in, first-out basis.
What to check when buying butter in bulk
- Milk fat, moisture and milk solids-not-fat on the technical data sheet;
- Salt content (none for unsalted butter);
- Carton weight and pallet configuration;
- Storage temperature, shelf life and cold-chain arrangements for shipping;
- Certificates required by your import authority.
Need unsalted butter in 25 kg cartons?
Frequently asked questions
What does 82.5% butter mean?
The butter contains 82.5% milk fat by weight. Codex requires at least 80%.
Is unsalted butter better for baking?
It gives bakers full control over salt, which is why most professional pastry and bakery recipes specify it.
How should bulk butter be stored?
Frozen at −18 °C or below for long storage; thaw in a chiller before use and do not refreeze.
Is 82.5% butter the same as lamination butter?
It is close. Some lamination butters are also specially processed for a higher melting point and extra plasticity.
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