Butter for professional baking

Butter

Butter: natural indulgence consumers trust

Today’s consumers expect more than just indulgence from bakery products. They want to enjoy delicious pastries while feeling confident about the ingredients behind them. Quality, authenticity, and transparency are key to their choices.

Butter meets these expectations perfectly: it is a natural, high-quality ingredient for professional baking, with a standard of excellence that is beyond comparison. It gives pastries, biscuits, and cakes an irresistible taste and flaky texture. Versatile and reliable, butter can be used in a wide range of creations, from delicate croissants to buttery shortbread.

Valio butter for better baked goods

Valio produces premium quality Finnish butter – including lactose-free option – for bakery industry professionals who appreciate its plasticity, consistency, and superior taste. The key ingredient in Valio butter is fresh Finnish cream fully traceable to the farm of origin. Valio butter is lactic, which gives it a naturally long shelf life without the need for added preservatives or freezing.

73%

of European consumers say naturalness is important in their choice of sweet baked goods

Why use butter in baking?

Butter brings a rich, aromatic flavour to baked goods naturally, without any E codes, artificial ingredients, or flavour enhancers. It enhances every other flavour in your recipe, whether it’s fruit, berries, vanilla, or chocolate, allowing them to shine more vividly. Thanks to its lower melting point compared to margarine, butter also creates a soft, luxurious mouthfeel that melts perfectly on the palate. In industrial baking, using butter elevates products to a high-end category, appealing to consumers who value authenticity, indulgence, and superior taste.

Performance that makes a difference

With Valio butter, bakeries can achieve consistent, large-scale production results without losing the artisanal quality that consumers demand. Its reliable melting profile, water-binding capacity, and functional stability make it ideal for both fresh and frozen bakery processes.