Anhydrous milk fat

Constant quality
The composition of milk varies with the seasons and therefore the composition of products such as cream and butter fluctuates as well. The food industry demands constant quality of raw materials.

By producing
·  anhydrous milk fat (concentrated butter or butter oil)
·  anhydrous milk fat fractions,
milk fat can be standardised and extra functionalities can be added.

Milk fat Fractions
The multi-stage fractionation procedure developed by Campina Buttergold separates AMF into a range of AMF Low Melting Fractions (melting point as low as 10°C) and AMF High Melting Fractions (melting point as high as 42°C).
Our AMF is available in the types:
·  AMF standard melting fraction
·  AMF high melting fraction: type croissant, millefeuille and feuilletage FAD
·  AMF low melting fraction

Optional is steam distillation to obtain a pure white colour and neutral flavours and texturization to ensure optimum microstructure suitable for laminated dough applications.


Application areas
AMF and fractions with specific melting profiles are suited to a wide range of food applications ranging from chocolate confectionary to ice-cream and dairy desserts.

We specialise in:
·  AMF high melting fraction, texturised, for laminated bakery products
·  AMF low melting fraction, liquid and low viscosity at room temperature, concentrated flavour, easy to use (pumpable), for cake, mashed potato and frozen meals.

Packaging forms
All standardized products are conditioned and packaged to suit your requirements. Nitrogen aeration is optional. Packaging varies from tins, drums, IBC bins and tank containers to cartons and carton free PE foil pack and wrapped blocks in 10, 25 kg and 5x2 kg sheets.

Brochure AMF

Friesland Foods Butter and Campina Buttergold market their AMF/butter oil products onder the brand names
Nedgold
Congress

Campina


Sample or more information
If you would like to test a sample or request a specification, application information or other information about our AMF, please contact us.