Butter and AMF!
Ets. Freddy Baines offers you flexible solutions by delivering butter and AMF in a variety of compositions, origins and packaging according to your requirements.
Butter consists of butterfat, water and milk proteins. Butter is a water-in-oil emulsion resulting from an inversion of the cream, and an oil-in-water emulsion; the milk proteins are the emulsifiers.
Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32-35°C (90-95°F). Butter generally has a pale yellow colour, but varies from deep yellow to nearly white. Its unmodified colour is dependent on the cow’s feed.
Anhydrous milk fat and butteroil are products consisting of more or less pure milk fat. Although they are modern industrial products, they have ancient traditional roots in some cultures. Ghee, a milk fat product with more protein and a more pronounced flavour than AMF, has been known in India and Arab countries for centuries.
|Sweet cream unsalted butter|
|Sweet cream salted butter|
|Lactic unsalted butter|
|Lactic salted butter|
|Packaging : 25 Kg – 10 Kg – 5 Kg – retail packaging (250 grm, 10 grm , …)|
|Packaging : 200/210 kg drums – 25 kg cartons|
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Don’t hesitate to get in touch. We can supply a tailor-made service and are very glad to help.