Izdelki za proizvajalci keksov (2)

The name butter is reserved for products without vegetable fat admixtures with a specific milk fat content - at least 82% (not more than 16% water and 2% dry non-fat milk). It is made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. The product is rich in vitamins A, D, K.

dry inactive granulated feed yeast granule diameter 6-10mm protein content 24-26 packaging big-bag 1 ton