Kendal-based Winter Tarn Dairy has introduced a new range of specialist butter products.
Responding to the needs of pastry professionals, chefs and commercial bakers, the family-run firm has invested £10,000 in specialist state of the art equipment to launch their new salted and unsalted pastry butter sheets.
The sheets are made using cream sourced from herds of grass-fed pasture-raised cows from small family farms across the north of England, including Cumbria.
The new products deliver fat content results of 86 per cent for the unsalted butter sheets and 87 per cent for the salted butter sheets, ideal for baking.
Each individually foil-wrapped 1kg butter sheet guarantees consistency, quality, flavour and texture needed to meet the needs of the commercial and specialist pastry sectors.
The new items add to the dairy’s existing product range which includes 10g butter portions, 200g butter rolls, and 1kg, 12kg and 25kg catering butter packs.
The new machinery, sourced through Dairy Machine UK extrudes, cuts and wraps hand churned butter in a temperature-controlled process, allowing the team to produce up to 100 butter sheets per hour.
Harry Jackson, who runs the Winter Tarn Dairy with his parents Jeremy and Tricia Jackson said: “Our butter sheets have been created with ease of use in mind.
“They’re specifically designed to help bakers, chefs and pastry professionals create large batches, without having to compromise on flavour, which is exactly what they need to be able to produce quality and consistency with every single batch.
“Ultimately this helps these busy professionals save both time and money whilst achieving the perfect outcome each and every time.’’
The unsalted butter sheets remain shelf-stable for three weeks and the salted sheets for six weeks from the date of production.
By collaborating exclusively with small herd dairy farms across the north of England, the farms obtain a fair price for their milk and ensures a consistent quality of cream from the grass-fed cattle.
