It is produced after the thermal processing of fresh cow's butter, resulting in the natural separation of the fat in the raw material from the water and solids it contains.

This method, also known as the clarified butter process, gives our final product a natural aroma, which remains unchanged even at very high processing temperatures.

It is yellow with a grainy texture and its melting point is at 32-33 ℃.

The KISSAVOS butter is suitable for all bakery, pastry and cooking applications.

Minimum fat 99.8%

 Available in 3 package sizes:

Plastic bucket 5 & 10 kg and tins 17 kg.