Anhydrous Milk Fat (AMF)

Product characteristics Milk fat min. 99.9% Moisture max. 0.1% Typical melting point 32-34°C Benefits Natural and versatile ingredient Excellent buttery taste Extended microbiological shelf life compared to (texturised) butter Great source of vitamins A, D, E and K Applications Chocolate and imitation chocolate Ice cream Flavours Soups and sauces Mashed potatoes Processed cheese Dairy spreads Caramels, toffees and fudges Recombined UHT milk, evaporated milk, sweetened condensed milk, cream, butter, cheese and yoghurt Packaging information Food grade cartons of 10 and 25 kg with polyethylene inner bag Food grade cans of 20 kg Food grade drums of 200 kg net IBC's of 900 kg net Tank loads