Chefpeon, the term "fractionised" is technical and is a process used by butter manufacturers to produce flexible butter plates which are specifically manufactured for lamination in dough.
A process for separating a substance into more or less purified groups of its constituents.
For milk fat the process used is a purely physical process called dry fractionation by crystallisation; the fractionation is carried out without any additives.
The liquid fat is cooled slowly in vats called crystallisers; during this cooling process crystals of the fat constituents with a high melting point (called stearin) form; the latter are then separated from the remaining oil (called oleine) by filtration.
What does this mean?, basically they seperate the fats and the fats with the higher melting points are retained in the product; this gives a butter sheet with similar working properties to a danish/croissant margarine but with a superior flavour and a better finish.
Can you do this in your bakery? No! That is why we add flour to butter to give it plasticized properties.
The bottom line is that butter is not always butter, we now have specific butters for specific purposes, if you can't get the info out of your local food rep, then you should call the company direct and talk to someone with technical knowledge.
Like I said, Australian butter is not crap - I love it!:D