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

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