Standardised Anhydrous Milk Fat
We offer a complete range of butter specialities with 99.8% milkfat, each one adapted for your specific applications.
Our Standardised AMFs are characterised by their natural taste and year-round constant quality. They are exclusively developed for the food industry and very popular with bakeries and dairy producers. Our AMFs fit every imaginable industrial application and feature a fixed melting point.
Our Standardised AMFs are characterised by their natural taste and year-round consistent quality. They are exclusively developed for the food industry and very popular with bakeries and dairy producers. Our AMFs fit every imaginable industrial application and feature a fixed melting point.
The optimum solution for your application
Through years of developing and enhancing our fractionation skills, we are able to control the melting point of our Standardised Anhydrous Milk Fats, and offer solutions with a high, medium and low melting point. Select the optimum ingredient to set your end products apart and to suit your processing environment.
All our AMF promise excellent natural flavour, and reliably consistent high quality.
Our AMFs with a low melting point deliver an enhanced butter taste, a superb aroma, and appealing texture. We offer a range of high-quality AMFs with melting points of 10˚C, 13˚C, 18˚C and 21˚ to meet your application needs. They are suitable for the production of dairy spreads, are used by ice cream producers to create the desired melting behavior on consumption, and are ideal for shallow frying.
Our AMFs with a mid melting point of between 28-31˚C offer the greatest flexibility, and excellent mixability when flushed with (carton-packed) nitrogen. Our portfolio comprises a wide variety of options depending on the specific application and production method. These AMFs are ideal for use in the production of cake, brioche, biscuits and many other popular delicacies.
Our AMFs with a high melting point of 34˚C, 35˚C, 39˚C and 41˚C are perfect for industrial bakeries and higher-temperature environments. They have been optimised to deliver an outstanding taste experience and maximum plasticity. They are ideal in laminated dough products such as croissants and puff pastry. The butter remains firm, preparation time is reduced, and no additional cooling time is needed.
Partners in enriching your business
Our mission is to share our expertise to enrich your business and inspire new ideas. We have our feet on the ground in your markets, and keep you ahead of the latest trends through our ongoing research, sensory profiling, consumer studies and scientific data. Add our readiness to collaborate and the sprinkle of imagination and creativity we bring to all our work, and you have a recipe for success.
Our passion is to provide innovative, high-performance ingredients and innovative solutions that meet your customers’ needs. These are backed by outstanding services from a cross-discipline team of experts by your side.
Our portfolio of fresh butter, emulsifiers, fat powders and proteins promises perfect taste, texture, aeration, crumb structure and lasting volume. We offer liquid and powder solutions to suit your different production processes.
Our versatile liquid creams and powdered whipping agents, blends and vegan products consistently deliver the stability, aeration and lasting sharp edges you need.
One key to the perfect pain au chocolat, croissant or brioche is the right high-quality butter. Our butters and butter blends guarantee first-class results whatever your need or end product specification.
How we can support
We offer peer-to-peer support at every stage, from the first inkling of an idea through to testing your end product with your target audience.