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.

3 pillars of our know-how


Fine and rigorous selection of high quality raw material.


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


Composition of 100% natural recipes.

Beyond what nature offers

Thanks to our know-how, we can supply you all year round with butters having the characteristics of summer butters or winter butters.

We can even offer you solutions that go well beyond what nature offers us (even harder, softer, more plastic, more aromatic, more colorful) by guaranteeing you products with precise and constant characteristics.

We can also play on the other characteristics that influence the behavior of butter in your uses: melting point, melting curve, plasticity, recovery capacity, etc

Only by physical processes

Butter techniques

  1. 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!

  2. 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!

  3. 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.

  4. 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!

  5. 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!

  6. 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.

  7. 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!


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.