Anhydrous milk fat 99.8% fat

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Description

Anhydrous milk fat is a high–quality product made from natural butter and/or milk cream by plasmating.
It consists of 99.8% milk fat, practically does not contain moisture, and also does not contain chemical additives, preservatives, flavors, fats of non-dairy origin or other impurities.

Compliance with GOST/TU/TR

GOST 32262-2013

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(01) Advantages

Milky and creamy taste in the final product;
Providing emulsion, structure, viscosity, texture, color;
Less fatty plaque on the surface of chocolate;
Preventing the process of "blooming" chocolate;
Can be heated to high temperatures without splashing;
Soft cream fat is very easy to measure/dose;
Pure natural product without additives, preservatives and flavorings;
Increased shelf life of raw materials compared to butter;
Raw materials should not be stored in the refrigerator (storage <18°C);
Contains vitamins A, D and E.

(02) Scope of application

Confectionery production;
Chocolate production;
Bakery production;
Ice cream;
Fat and oil production;
Dairy combined production;
Baby food;
Semi-finished products, sauces, soups, creams, frozen foods;
HoReCa;
Packaged products for the end user.

(03) Composition

Butter, pasteurized cream

(04) Specification

Organoleptic indicators

Appearance and consistency	Homogeneous, dense mass, in molten form – transparent without sediment.
Colour	From white to yellow, homogeneous throughout the mass.
Taste and smell	Neutral, characteristic of milk fat, without foreign tastes and odors.

Physico-chemical indicators

Mass fraction of moisture, %, max	0,2
Mass fraction of fat, %, min	99,8
Acidity of the fat phase, oK, max	2,5
Melting point, oC	34

(05) Storage conditions and expiration date

3± 2 ° C – no more than 90 days;
-16 ± 2 ° C – no more than 24 months.

(06) Type of packaging

Corrugated box with a package (Bag-in-Box), 20 kg;
Corrugated box 5, 10, 20 kg;
A barrel protected by food polymers, filled with nitrogen, 210 kg;
Spacecraft container with a package (Bag-in-Box), 1000 kg.

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