Separate, pasteurize, and churn your buttercream

Butter making starts with raw milk going through a separator to get buttercream and skim milk. To maintain the consistency of your buttercream, you need to cool and stir it in a stainless steel bulk tank. After removing unwanted bacteria through a pasteurizer, you can add starter culture and leave the buttercream to age in the aging tank. The cultured buttercream needs about 24 hours to age before moving it to a churn. During the churning process, a separation takes place where you will obtain buttermilk and butter grains.

After extracting the buttermilk by draining, you can now add salt to the butter grains to improve flavor and shelf life. Now it’s time to churn your mixture again to get a homogenous blend of butter that will be transferred to a milling machine for shaping before packaging.

Process vegan butter alternatives in an emulsifier tank

Nowadays, there is demand in the market for food alternatives or substitutes. Non-dairy products like plant-based butter are a demand for consumers practicing a vegan diet or for lactose-intolerant consumers. A combination of oils and milk from nuts such as almonds, soy, or coconut, and other emulsifiers are mixed in an emulsifier tank at a high temperature. You can also add other dry ingredients such as salt. When you achieve the right emulsion, the mixture goes through a high-shear mixer and pasteurizer before cooling it through a plate-type heat exchanger. The result is dairy-free butter!