International 
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.
Grâce à notre savoir-faire, nous pouvons vous fournir toute l'année des beurres ayant les caractéristiques de beurres d'été ou des beurres d'hiver.
Nous pouvons même vous proposer des solutions qui vont bien au-delà de ce que la nature nous offre (encore plus dur, plus mou, plus plastique, plus aromatique, plus coloré) en vous garantissant des produits aux caractéristiques précises et constantes.
Nous pouvons aussi jouer sur les autres caractéristiques qui influencent le comportement du beurre dans vos utilisations : le point de fusion, la courbe de fusion, la plasticité, la capacité de reprise, etc
Corman selects prime raw materials based on physicochemical, bacteriological and organoleptic criteria and on origin.
In my kitchenIt’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, 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 kitchenIf 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!
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 kitchenJust like Champagne wine or great coffee can be the assemblage of complementary vintages in order to create a unique result.
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 kitchenIt’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!
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 kitchenEven 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!
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 kitchenWhen I use an ice-cream maker, the motion allows to control the hardening and to obtain the texture that I want.
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 kitchenI 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!
Avec sa production sur 5 sites répartis au cœur des principaux bassins laitiers européens, Corman bénéficie d’une variété unique de matières premières de qualité et d’origines reconnues.
Grâce à nos exportations, nous participons au développement des filières laitières européennes.
Ainsi, nous achetons en Belgique en moyenne six fois plus de matières premières que nous n’en utilisons pour nos produits à marque vendus sur le marché local. Tout le reste est exporté à travers le monde.