Butter types
| Buttertype | Production | Colour | Texture | Application |
| Summerbutter | May-October | yellowish to yellow | soft and spreadable | ideal for consumer packed butter and soft dough |
| Winterbutter | December-April | white to light yellowish | firm | ideal for industrial usage (like stiff dough) |
| Winterbutter -hard | December-March |
white to light yellowish |
medium firm | most suitable for laminated products (like croissants) |
| Winterbutter - extra hard | December-March |
white to light yellowish |
extra firm | most suitable for the bakery industry (like puff pastry) |
You can choose between lactic and sweetcream butter in all butter variants.
