Description
Anhydrous Milk Fat (AMF) can be made from 35-45% butter or cream, depending on the season. During production, almost all water and skimmed solids are removed using centrifuges. This makes the product easier to preserve and store.
Anhydrous Milk Fat is a product that improves flavor and gives products a golden color. It is used in the production of baked goods to achieve a more elastic texture. It also has a high melting point. The use of Anhydrous Milk Fat provides a smooth and creamy texture. It also increases the stability of the butter.
Salsal Trading S.A. supplies AMF which contains at least 99.8% milk fat. We offer:
- AMF with a low melting point – most suitable for the production of ice cream and spreads,
- AMF with a medium melting point – ideal for making cakes and desserts,
- AMF with a high melting point – used for puff pastry products.
| Physical Characteristics | Value |
|---|---|
| Fat content | Min. 99.8% |
| Water content | Max. 0.2% |
| E. coli | <10 cfu/g |
| Salmonella | Absent |
| Mould and yeasts | ≤50 cfu/g |
| Listeria monocytogenes | Absent |
The storage period of Anhydrous Milk Fat (AMF) is 24 months.
Salsal Trading S.A. supplies its Business Partners with Anhydrous Milk Fat (AMF) in 10 or 25 kg blocks.
Anhydrous Milk Fat is widely used in the food industry to make cakes, chocolate, processed cheese, spreads, and dairy drinks. It is also used to add creamy texture to ice cream and other frozen desserts. Anhydrous Milk Fat is also used in the preparation of reconstituted milk. In addition, AMF can be used as an ingredient in various fat blends, including butter and vegetable oils, to make products with different functions.
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