AMF High Melting point

Anhydrous Milk Fat (100% fat)  with high melting point (34 ํ to 45 ํ C)

Advantages

• Pure butter taste
• Guaranteed freshness
• Superior and consistent end product results 
  

         - Chocolate : Anti fat-blooming effect

- Cheese : Texture and yield 

         - Pandoro: control of incorporation and rising

Application

• Chocolate / Confectionery
• Cheese & processed cheese
• Pandoro-type preparations