AMF Low Melting point

Anhydrous Milk Fat (100% fat)  with melting point

(5 ํ to 30 ํ C) 

Advantages

  • Superior end product results: Improved spreadability, smoothness / softness, taste & appearance
  • Fluid at low temperature
  • Melting point guaranteed

Application

  • Spreadable butter
  • Ice cream
  • Ready meals
  • Poultry & fish products
  • Confectionery
  • Cakes & Brioche
  •  Liquid cake doughs

      

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