Milk fat fraction

Description

Milk olein and stearin fractions, with variable solid fat content (SFI/SFC), are obtained by a purely physical process. Available as recombined concentrated butter or as individual fractions. Milkfat fractions can be used in a wide range of applications.

Technical specifications

Fat content: 99.9%
Melting point: 15-45°C
Available formats:

• 25 kg blocks
• MOQ - 1 pallet

Applications

• Bread, small bakery products, pastries, butter cookies
• Cakes, shortbread, yeast doughs
• Buttercream, toppings and whipped masses
• Chocolate, pralines and chocolate toppings
• Ice cream
• Sweets and desserts
• Prepared dishes
• Soups and sauces

Product benefits

• Defined melting points guarantee optimum physical form and consistency of butterfat
• Adapted to different applications thanks to melting points optimized to suit the end product and the process used
• Creamy or buttery flavour depending on quantity used
• Oleins have a distinct buttery flavor and an intense yellow color.
• Pleasant texture and good melting properties in chocolate, confectionery and ice cream.
• Concentrated butter is naturally lactose-free

Product information

Available variants

• Stearin (25-45°C)
• Olein (15-25°C)

Ingredients

• Concentrated butter, fractionated