Anhydrous milk fats

Product description

Thanks to our unique know-how, the entire anhydrous milk fat panel is present at Corman to meet your most precise needs. We can adapt virtually all characteristics of anhydrous milk fat: its hardness, a melting point of 5 to 50°C, its texture, colour, its solid or liquid status, its nutritional profile.

Whatever your need, contact your expert and discover all the know-how of Corman.
Possibility of incorporating functional additives (emulsifiers, texturising agents…)

Other names : Milk fat, concentrated butter, pastry butter, butteroil, butter-oil, butter oil, anhydrous butter, fractionated milk fat

Specifications

Categories	Oils & Fats; Proteins
Sales markets	Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America
Supplied from	Belgium
Product Applications	Bakery; Confectionary; Dairy; Desserts / ice cream
Product Certifications	Halal; Kosher

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