| ≥1 piece |
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) and anhydrous milk fat fractions, milk fat can be standardised and extra functionalities can be added. The multi-stage fractionation procedure developed by Campina Buttergold 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).
Our AMF is available in the types:
AMF standard melting fraction
AMF high melting fraction: type croissant, millefeuille and feuilletage FAD
AMF low melting fraction
Optional is steam distillation to obtain a pure white colour and neutral flavours and texturization to ensure optimum microstructure suitable for laminated dough applications.