Sabah Traditional Butter Balls

This pure animal butter contains a minimum of 82% milk fat and a maximum of 16% moisture, fully devoid of hydrogenated vegetable oils or foreign fats.

Maintaining deep-freeze conditions (-18°C) during freight prevents spheres from fusing. For immediate retail distribution, continuous refrigeration at 1°C to 4°C is mandatory.

Targeted primarily at hotel breakfast buffets, traditional dining halls, event caterers, and deli counters, this format eliminates manual portioning and elevates tabletop presentation.

Under deep freeze (-18°C), stability is validated for up to 6 months; in chilled environments (1°C to 4°C), maximum fresh aroma and mouthfeel are preserved up to 90 days.

Heavy-duty, moisture-resistant 5-ply corrugated cartons are utilized, loaded on fumigated wooden pallets with shrink-wrapping and strapping optimized for 40ft reefer container voyages.

Every cream and butter batch undergoes laboratory testing; near-zero peroxide value and tightly controlled free fatty acid levels ensure absence of oxidation and preserve sweet churned cream flavors.

Fully automated pharmaceutical-grade stainless lines with automated CIP sanitation ensure zero manual handling; operations hold accredited Halal and HACCP certifications.