Butter and margarine look alike but do not automatically share a regime. For butter the limit is in law: Article 13 of the Communiqué sets the temperature at 4 °C or below during transport, storage and supply to the final consumer.
| Temperature | Meaning for butter |
|---|---|
| 4 °C at most | Communiqué limit |
| 1-4 °C | Recommended range for chilled transport |
| Above 8 °C | Shape may distort |
| 20-25 °C | Melting point |
| Below 0 °C | Slowly cooled product turns crumbly |
| -16 to -18 °C | Frozen transport range |
Before loading, lot code, label instructions and pack integrity are checked; a crushed or leaking pack is recorded with a photo and its lot details. On the route, product and air temperature are read at the points set in the control plan.
Margarine does not soften exactly like butter. If the two travel together, the target range follows the more sensitive one. For GEBHARDT eutectic plates we set the melting point together with you, from the product's target range and the trip duration.
