We have been formulating these whey buttersheets for the past 3 years, working closely with Simon from Brickfields Bakery who has been trialling the whey buttersheets in his croissant production for the past 6 months.
Whey butter is made using cream that is separated from the whey during cheese-making, creating a whey cream. The whey cream is then churned into butter, creating a nutty, creamy and sharp flavour. It is perfect for baking, with its true flavour releasing with heat.
Whey butter is highly prized in Europe, especially in baking. In France it’s called beurre de sérum (butter of the whey), with many French patisseries using it in their croissants. In England it’s called whey butter or farmhouse butter. It’s not something you will find on the Australian market, so we are working with a blank canvas and 100% Australian cream.
Our whey buttersheets are available now in 1kg sheets- 200x280mm or 280x280mm and custom sizes. Price is on applicationMAKE AN ENQUIRY