Expertise

Our unique & innovative know-how

We create butters and creams that are exceptional thanks to their performance, convenience and taste, closely adapted to the uses and expectations of our clients, thanks to a unique know-how and expertise in milk fat innovation.

The 3 pillars of our know-how

Select

Fine and rigorous selection of high quality raw material.

Extract

Unmatched expertise to extract the best out of milk fat thanks to innovative, exclusively physical processes.

Create

Composition of 100% natural recipes.

Know-how

Beyond what Nature offers

  • + Harder
  • + yellower
  • + aromatic
  • + softer
  • + whiter
  • - aromatic
  • Winter
  • Summer
Beyond Nature’s gifts Corman delivers consistent products
far beyond
what Nature offers

Thanks to our know-how, we can provide you all year-long with butters which feature the characteristics of summer butter or winter butter and even propose solutions that go far beyond what nature can offer: even harder, softer, more plastic, more aromatic, more or less coloured. Furthermore, we guarantee precise and consistent products attributes.

We can also play with the other characteristics that influence the behaviour of butter in your applications: melting point, melting curve, plasticity, rebodying capacity, etc.

Only by physical processes

Crystallisation

Crystallisation is the controlled formation of fat crystals. Just like diamond and graphite share the same chemical composition but have different crystal structures.

In my kitchen

I always have some sugar and salt in my kitchen. If I dilute them in a bit of water and let it evaporate, small crystals appear again!

Selection

Corman selects prime raw materials based on physicochemical, bacteriological and organoleptic criteria and on origin.

In my kitchen

It’s just like my tips and tricks to pick a fresh fish or a perfectly ripe melon. At the market or in my kitchen!

Separation

Separation, also called fractionation, is the fact of separating the parts of butteroil that are liquid and solid at a given temperature, with the help of gravity or pressure.

In my kitchen

If I put a bottle of olive oil for 30 minutes in a freezer, I can see a small white swirl. It is a part of the oil that is firming. With a skimmer, I filter the oil above a bowl. In the skimmer, I get the solid part and in the bowl, the liquid part. I just separated the oil, in my kitchen!

Assemblage

This is Corman Butter Masters’ know-how: combining several butteroil fractions to obtain the exact taste, colour and behaviour properties the client is expecting.

In my kitchen

Just like Champagne wine or great coffee can be the assemblage of complementary vintages in order to create a unique result.

Blending

It is the fact of associating a dairy fat like cream, butter or concentrated butter with either vegetable fat (butter blend/melange) or with other non-fat ingredients like cocoa, sugar, starch, proteins, etc. (food preparations).

In my kitchen

It’s easy. It’s just like following a recipe: choosing the right ingredients, weigh them with precise scales and finely blend them following the steps. A hint of know-how and my blend is ready. In my kitchen!

Recombination

It is the creation of a butter or cream emulsion (water in oil or oil in water) from a chosen fat and an aqueous phase. With the required fat content and characteristics.

In my kitchen

Even simpler: I stir a large spoonful of full-fat cream in a small glass of non-fat milk and … I have recombined full-fat milk. In my kitchen!

Texturation

It’s the texturation or kneading process during which the fat stabilises its crystallisation and becomes dough with a smooth, plastic and homogeneous texture which is ideal for packing and for end usages.

In my kitchen

When I use an ice-cream maker, the motion allows to control the hardening and to obtain the texture that I want.

Crystallisation

Selection

Separation

Assemblage

Blending

Recombination

Texturation

Production

With its production on 5 sites spread out at the heart of the main European dairy regions, Corman enjoys a unique diversity of high quality raw materials from recognized origins.


Thanks to our exports, we participate to the development of European dairy production.

We source in Belgium six times more dairy raw materials than we use for our branded products sold on the domestic market. The remaining is exported all over the world.