High quality anhydrous milk fat, also known as concentrated butter or butteroil, consisting of min. 99,8% milk fat and made from fresh cream
Perfect high quality ingredient for a broad range of applications such as chocolate, confectionery products, ice cream and recombined applications
Moisture > 0.1%
Free fatty acids < 0.3%
Peroxide value 0.2
Iodine value 27-38
Total plate count <100/g
Coliform nil in 1 g
Yeast and molds Application
Used for dairy products, beverage, bakery food, frozen food, candy, chocolate, etc.
Steel drums (nitrogen flushed) of 180kgs.net
Export cartons containing one tin (nitrogen flushed) of 25kgs. or 16kgs.net
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