AMF/Butter Oil, For Bakery Products, Human Consumption, Ice Cream, Chocolates, Packaging Type : Tin

One such product that’s seeing a growth in popularity is Butter oil, a multipurpose and easy to use food manufacturing ingredient. Butter oil is used in a wide range of applications including prepared foods and sauces, processed cheeses, confectionery, ice cream and frozen desserts, recombined milk products, baked goods, dairy spreads and more.

The Butter oil or Anhydrous Milk Fat (AMF) is a concentrated butter made from fresh cream that is 99.8% pure butter fat with no additives and is made by simply removing the moisture and the non fat milk solids contained in butter.It offers food manufacturers a consistent and easy to use product.

The product can be found in liquid or a firmer form (Butter oil begins to solidify at temperatures of less than 17.C), allowing it to be easy mixed and blended into food recipes and formulas. The fat-based dairy product can also be efficiently and economical transported and stored meaning it is popular with bakeries and food manufacturers alike.

The product is pale yellow in color and has a clean, bland taste that’s free from the sour or bitter flavors sometimes associated with processed dairy products. As intense heat treatment is not used in the manufacturing process, butteroil lacks heated butter flavors allowing the product to be used without a strong influence on the taste of the end product.

The versatile product has a range of applications from cooking at high temperature, where it offers no splattering or burn-on during sautéing, to providing an increased puff for pastries or simply a greater aroma and flavor enhancement in bakery items. The purity of the product also allows for better control of fat bloom in chocolate to name just a few of its benefits.  

 Milk fat is often considered “the angel ingredient” in chocolate. For this reason, we have developed a range of anhydrous milk fats that bring an assortment of different properties to chocolate.