Like butter, anhydrous milk fat is a very rich product. Its quality can be affected by many factors, including the season, cream origin, maturation, or method of fat crystallization. To reduce texture, plasticity or aspect variation, we are able to adapt our recipe and process to offer a consistent product. For pastries, bakery or biscuits, chocolate LACTALIS Ingredients offers soft, homogeneous and cohesive butter for incorporation or melting uses. We can also offer whipped butter to ease incorporation. On the other hand, we can also offer high melting point anhydrous milk fat to resist the high pressure conditions of the laminated process in puff pastry manufacture. The more consistent the butter, the better the puff pastries will be.
Anhydrous milk fat is an easy solution as it:
Allows “with butter” or “pure butter” claims
Is microbiologically stable as the water activity is low
Does not exude.
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