Milk Fat & Cream Product

PRODUCT NAMEDESCRIPTION
Standard AMFAnhydrous Milk Fat (100% fat)
Application for Dairy products & recombination, Bakery & pastry,
Confectionery / chocolate
AMF Low Melting PointAnhydrous Milk Fat (100% fat) with melting point (5° – 30°C)
Benefit for the end product results to Improved spreadability, smoothness / softness, taste and appearance and suitable for Dairy products (Spreadable butter, Ice cream), Ready meals, Poultry & fish products, Cakes & Brioche, Confectionery, Liquid cake doughs
AMF High Melting PointAnhydrous Milk Fat (100% fat) with high melting point (34° to 45°C)
Superior and consistent end product results :
– Chocolate: Anti fat-blooming effect
– Cheese: Texture and yield
Extra White AMFWhite Anhydrous Milk Fat
– White colour
– Consistency of the end product
– Higher creamy profile
Suitable for any white dairy product (Cream, feta,mascarpone, mozzarella, pizza cheese…), White chocolate
Low Cholesterol AMFAMF 32°C with a reduced cholesterol content (60mg/100g vs 300mg, -80%) suitable for Any food product where a lower cholesterol content is desired
Texturize AMF Texturised AMF/concentrated butter(melting points from 34 to 40°C)
Use to Continuous extrusion and automatic lamination for Croissant & puff pastry and Chilled ready-to-bake doughs
CREAMIUMCreamium is a solid block containing milk solids originally present in fresh dairy cream ,used for the production of whipping dairy cream (pasteurised, UHT or sterilised).
CREAMIUM COMPOUNDCreamium compound is a solid block containing fully hydrogenated vegetable oil (coconut oil), milk solid non fat from pasteurized dairy cream and anhydrous milk fat (AMF), suitable for frozen desserts and mixed recombine cream (pasteurized, UHT or sterilized)
CHEESIUM COMPOUNDCHEESIUM COMPOUND is a solid block containing totally hydrogenated vegetable oil (coconut oil), milk solids non fat from pasteurized dairy cream and anhydrous milk fat (AMF). It is recommended for the recombination of cheese analog.
Concentrated cream Pasteurized and frozen concentrated dairy cream 70% Fat, produced from pasteurized cow dairy cream.
Fat blend80-100% Fat blend (vegetable and dairy) also available in pure vegetable fat , suitable for
– Bakery-Pastry (brioche, yeast doughs biscuits)
– Confectionery
– Sauces
– Ready meals and all laminated products
Cream PowderPowdered Dairy Cream at 75% fat, suitable for Dry mix for bakery, Powdered soups & sauces, croissant / danish pastry, Ready meals and Dairy products (Cheese, Ice cream mix)