Texturize AMF

Texturised AMF/Concentrated  butter (melting points from 34 to 40  ํ C)
Use to Continuous extrusion and automatic lamination for Croissant & puff pastry and Chilled ready-to-bake doughs

Advantages

• Process in 1 or 2 steps guaranteed

• End products consistency

• Croissant & puff pastry
• Chilled ready-to-bake doughs