Anhydrus milk fat (AMF)
AMF – Anhydrous Milk Fat is obtained exclusively from high quality milk cream or butter.
Compliant with international standard 68 A – the International Dairy Federation.
The characteristic data:
- Milk fat: min. 99,8%.
- Humidity: Max. 0.2%.
- Nonfat dry ingredients: 0.0%
- Color-code yellow (9.5-10.5)
- Melting point: 32 C ° – 35 ° C
- Free fatty acids: 0.30% (as oleic acid)
- Peroxide value: Max. 0.5 Milken – that is, 02/kg.
- Pesticides: In compliance with European standards.
Shelf life:
6 months at ambient temperature +18 °.
24 months at ambient temperature – 10 C °.
Packaging:
25 kg. in boxes.
200 kg metal drums.
900 kg of Bini.
Production:
EU