Representative photo. Your order is made to your specification by a verified seller. Photo: “2023 Masło w maselniczce” by Jacek Halicki, CC BY-SA 4.0.

Food and agro · Dairy products and honey

Butter supplier in Bangladesh

Order through Roptan, your butter supplier in Bangladesh. Name salted or unsalted, sweet cream or cultured, fat, pack and quantity: we source from a verified dairy or importer, check fat and moisture on your lot, and deliver it chilled.

Verified sellers
Checked before it ships
Delivered by Roptan

Prefer to deal with suppliers yourself? Post it on the requirement board

Buying butter in Bangladesh

Butter is the fat churned from cream or milk, about four-fifths milk fat with most of the rest water. Bakeries, hotels, caterers, sweet shops and ghee makers in Bangladesh buy it in blocks, and local dairies sell it in foil packs. Some butter on the market is imported.

Heat is the risk: butter softens fast in a Bangladeshi summer. A butter supplier in Bangladesh has to deliver both the fat you paid for and a cold chain that holds. Roptan sources from verified dairies and importers, checks composition on the lot and has it delivered chilled.

Kinds of butter

Sweet cream butter

Churned from fresh cream within hours. Choose it for pastry, cooking and table use where a clean, mild taste matters.

Cultured butter

The cream is fermented first, which can take up to about 72 hours, and the butter is sometimes sold as European-style. Choose it for hotels and specialist bakeries that ask for it.

White butter (makkhan)

Unsalted cultured butter, usually from buffalo milk, which keeps it white. It is the butter many ghee makers start from.

Salted and unsalted butter

Salt helps keep butter. Unsalted suits baking and ghee-making, where the recipe sets the salt; state the salt as a percentage.

Reduced-fat butter and spreads

Under EU names, three-quarter fat butter has 60 to 62 percent fat and half-fat butter 39 to 41 percent. A blend with vegetable fat is a spread, not butter.

How to specify butter

Milk fat: EU butter has at least 80 and under 90 percent milk fat; intervention-grade butter at least 82. Give your minimum and the test method.
Water and non-fat solids: The EU limits are 16 percent water and 2 percent non-fat milk solids. Wet butter spoils faster and gives you less fat.
Cream source: Fresh cream or cream recombined from imported powder. Say which you want; recombined butter should be declared.
Colour: Butter runs from deep yellow to nearly white with the animal's feed and breed. Ask whether colour such as annatto is added; do not grade on colour.
Delivery temperature: Butter melts at 32 to 35 °C and softens around 15 °C. Specify the temperature at delivery, not just 'chilled'.
Pack: Blocks wrapped tight in foil or parchment, since light and air speed rancidity and butter takes up odours.

Standards and import papers for butter

BDS CAC-A-1 and the BSTI mark: Imported butter must comply with BDS CAC-A-1, carry the BSTI certification mark after import and meet the Packaged Commodities Rules 2021.
Import health papers: From the exporting country's authority: fit for human consumption, melamine free, no hormone growth promoters for the cows, and caesium-137 at most 95 Bq per kg.
Regulation (EU) No 1308/2013: Defines butter by fat, water and non-fat solids and reserves the name for products made only from milk. A clear base for a contract.

What moves the price of butter

Milk fat: butter takes a lot of cream per kilogram, so milk supply and season move it.
Fat grade: an 82 percent butter usually costs more than an 80 percent one.
Method: fermenting the cream first, sometimes for days, makes cultured butter dearer than sweet cream.
Origin: imported butter follows world dairy prices, duty and the taka rate.
Cold chain: chilled or frozen storage and transport add cost on every leg.

Lead times and delivery

No typical lead time can be given. Stock in a dairy's cold store moves fastest. Cultured butter needs its fermentation time, private label needs printed wrappers, imported butter waits for shipping and BSTI clearance after import, and a chilled truck has to be booked. Roptan confirms the dates and the minimum order in the quote.

We deliver butter chilled to bakeries, hotels and caterers across Bangladesh, with a temperature record for the journey, and check the blocks on arrival for softening, oiling-off and torn wraps. You receive the packing list, batch and expiry dates, test reports where ordered and a VAT invoice (Mushak 6.3).

Buying butter for export

Butter ships chilled or frozen in reefer containers, FOB Chattogram, under HS 0405.10. Some markets admit dairy only from listed countries, so we check your market's rules before a sample is sent. Documents usually include a certificate of origin, the lot's lab report, a health certificate where required and halal from the Islamic Foundation Bangladesh.

What we check for this order

Fat and water on the lotWe read milk fat and moisture on the lab report against your minimum before the lot leaves the cold store.
Milk-only ingredientsWe read the ingredient list for vegetable fat; a blend has to be sold as a spread.
Temperature on the wayWe check cold store and truck temperature records and the firmness of the blocks at loading.
Import papersFor imported butter, we check the BSTI mark after import and the melamine and radioactivity certificates.

Questions buyers ask

Why is some butter cheaper than the rest?

Often because it carries less fat. Traditionally made butter can have as little as 65 percent fat and 30 percent water, against about 80 percent fat in commercial butter. More water means it spoils sooner and gives less fat per kilogram, so compare quotes on fat content, not weight.

Is pale butter of lower quality?

No. Colour follows the animal's feed and breed, from deep yellow to almost white, and buffalo butter usually stays white. Some makers add colour. Judge butter on fat, water and taste, and ask whether colour is added.

Can butter be frozen for storage?

Yes. Wrapped butter usually keeps several months chilled and can be frozen to keep longer. Wrap it tightly, since air and light turn it rancid and it takes up odours from other food. Ask for cold store records with each lot.

Which butter should a bakery order?

Usually unsalted sweet cream butter with a stated fat minimum, so the recipe controls salt and flavour. For laminated pastry, ask about a higher-fat grade such as 82 percent, which holds less water. Approve a test bake with a sample before the bulk order.

How soon will I hear back about dairy products and honey?

Within 48 hours of a complete requirement, with a price and a delivery date. A requirement is complete when it has the quantity, where it is needed and by when.

Who do I deal with?

With Roptan, when Roptan manages the order: we buy from the verified seller and deliver to you. With the supplier directly, when you post on the requirement board and choose a quote yourself.