Anhydrous milk fat (AMF) with different melting points is a dairy product, produced from natural dairy cream or butter during fractionation. Fat content is not less than 99,9%. In accordance with the Technical Regulations № 88-FZ from 12.06.2008.

Application of Anhydrous Milk Fat:

• Dairy industry
• Confectionary industry
• Ice-cream
• Bakery
• Condensed milk
• Frozen foods and semi-finished products, soups, sauces, creams, complex products