Australian Anhydrous milk fat AMF Butter oil Butter Fat Milk fat Anhydrous milk fat

VVRS Anhydrous milk fat (AMF)

Constant quality from VVRS Australia

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

• VVRS anhydrous milk fat (concentrated butter or butter oil)
• VVRS anhydrous milk fat fractions, milk fat can be standardised and extra functionalities can be added.

VVRS Milk fat Fractions

The multi-stage fractionation procedure developed by VVRS separates AMF into a range of AMF Low Melting Fractions (melting point as low as *0°C) and AMF High Melting Fractions (melting point as high as *2°C).

VVRS AMF is available in the types:

• VVRS AMF standard melting fraction
• VVRS AMF high melting fraction: type croissant, millefeuille and feuilletage FAD
• VVRS 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.

VVRS Anhydrous milk fat 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.

VVRS 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 and tank containers to cartons and carton free PE foil pack and wrapped blocks in *0, *5 kg and 5x2 kg sheets.

SPECIFICATION OF VVRS Anhydrous milk fat