Anhydrous Milk Fat - Asian Global Company Ltd

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Anhydrous Milk Fat

The composition of milk varies with the seasons and therefore the composition of products such as cream and butter fluctuates as well. The food industry demands constant quality of raw materials.
By producing:
Anhydrous milk fat (concentrated butter or butter oil)
Anhydrous milk fat fractions, milk fat can be standardised and extra functionalities can be a
Milk fat Fractions
The multi-stage fractionation procedure developed by VVRS separates AMF into a range of AMF Low Melting Fractions (melting point as low as 10°C) and AMF High Melting Fractions (melting point as high as 42°C).
AMF is available in the types:
AMF standard melting fraction
AMF high melting fraction: type croissant, millefeuille and feuilletage FAD
AMF low melting fraction
Steam Distillation
Optional is steam distillation to obtain a pure white colour and neutral flavours and texturization to ensure optimum microstructure suitable for laminated dough applications.
Anhydrous milk fat Application areas
AMF and fractions with specific melting profiles are suited to a wide range of food applications ranging from chocolate confectionary to ice-cream and dairy desserts.
MF high melting fraction, texturised, for laminated bakery products

AMF low melting fraction, liquid and low viscosity at room temperature, concentrated flavour, easy to use (pumpable), for cake, mashed potato and frozen meals.

Packaging forms:
All standardized products are conditioned and packaged to suit your requirements. Nitrogen aeration is optional. Packaging varies from tins, drums and tank containers to cartons and carton free PE foil pack and wrapped blocks in 10, 25 kg and 5×2 kg sheets.

DOCUMENTS: HEALTH CERTIFICATE, CERTIFICATE OF ANALYSIS, CERTIFICATE OF ORIGIN, PACKING LIST, WEIGHT CERTIFICATE AND INVOICE
 
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