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- Milk fat min. 99.9%
- Moisture max. 0.1%
- Typical melting point 32-34°C
Benefits
- Natural and versatile ingredient
- Excellent buttery taste
- Extended microbiological shelf life compared to (texturised) butter
- Great source of vitamins A, D, E and K
Applications
- Chocolate and imitation chocolate
- Ice cream
- Flavours
- Soups and sauces
- Mashed potatoes
- Processed cheese
- Dairy spreads
- Caramels, toffees and fudges
- Recombined UHT milk, evaporated milk, sweetened condensed milk, cream, butter, cheese and yoghurt
Packaging information
- Food grade cartons of 10 and 25 kg with polyethylene inner bag
- Food grade cans of 20 kg
- Food grade drums of 200 kg net
- IBC's of 900 kg net
- Tank loads
