09:13 Oct 16, 2011 

Client OK'd "Concentrated whipped butter / milk fat 4/4" but failed to explain what 4/4 referred to. Thanks for all your input!

16:37 Oct 12, 2011 

Don't think it refers to the packaging as later in the text I found: Emballage primaire: polyéthylène (poids: +/- 20g) / Emballage secondaire: aucun so that the poids brut is 10.02 kg. BTW, discovered that the EI I mentioned in the question = emballage industriel

14:47 Oct 12, 2011 

In Indian shops they sell clarified butter in cans, so I think Tony's idea for the 4/4 could be right. I'm not entirely sure what the definition is but the larger tins of ravioli, cassoulet, etc. are always marked 4/4. I would imagine this is an industrial or catering product.

09:48 Oct 12, 2011 

Yes, of course it'd be higher - forget I said it;-)

09:28 Oct 12, 2011 

Nice idea, but I doubt it could be anything as low as 4.4%; concentrated butter has a much higher fat conetent than that.

I sort of have an idea that it might be refering to the proportions — could it be a 4:4 mix of BC and MGL? But then why wouldn't they say 1:1; or could it be this very French way of saying '4 fourths' (used for the size of canned food, for example), a bit like the way of expressing assay for gold as 750/1000°.

I don't know if it might otherwise be a way of expressing the degree of 'foisonnement' — the extent by which it has been 'whipped'?

09:26 Oct 12, 2011 

Don't think so - they'd have had to make the same mistake both times. Better check, I suppose. Milk fat makes more sense though! Thanks for that.

09:17 Oct 12, 2011 

MGL - matière grasse laitière - not sure about 4/4, it can't be 4.4% by any chance?