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Concentrated butter and AMF

Concentrated butter and anhydrous milk fat (AMF), many technological interests for various applications

The Codex standard for milkfat-based products (280-1973) states that anhydrous milk fat (AMF), milk fat, anhydrous butter oil and butter oil are fatty products made exclusively from milk and/or from products obtained from milk by processes eliminating quasi-entirely water and non-fat dry matter.

Anhydrous milk fat or AMF must contain at least 99.8% dairy fat. AMF are used for preparing reconstituted milk or dairy produce as well as for culinary preparations either industrial or at home that may use butter or other fats. AMF main advantage is its easiness to preserve, thanks to its low water content.

Concentrated butter or/and AMF may be manufactured through two processes:

  • Either directly from a 35-45% fat cream, several mechanical and thermal actions are then necessary (homogenisation, successive centrifugations and vacuum drying)
  • Or from butter (after melting, centrifugation and vacuum drying)

Concentrated butter and anhydrous milk fat are two kinds of product for the same applications

AMF may be available in two forms that are to be differentiated:

  • Whenever anhydrous milk fat is solid (cubes), it is commonly referred to as concentrated butter.
  • Whenever milk fat is liquid (in bulk), it is commonly referred to as AMF (anhydrous milk fat), this is to say butter oil.

Room temperature storage is the reason why AMF is broadly used in food industry.

Product information

Various forms of concentrated butters

Concentrated butters are technical butters that meet many industrial needs. Several forms exist that are suitable for various applications. Concentrated butters may also be coloured with beta-carotene.

Concentrated butter for pastry products may be offered in concentrated expanded butter (which may be aerated) for a more elastic texture. It may also be coloured with beta-carotene, that will give a nice golden colour to the preparations.

Concentrated butter for croissants is a butter which has a higher melting point (around 36°C). This butter meets technical requirements such as French pastry manufacturing processes and industrial lamination (notably extrusion). It may also be coloured.

A various range of concentrated butters offered by FIT

FIT offers custom-made concentrated butters compliant with French and European regulations:

  • Standard coloured or uncoloured concentrated butter: 10kg-block in cardboard boxes or without cardboard box, 25kg-cubes in blue poly-liner.
  • Concentrated expanded coloured or uncoloured butter: 10kg-block in cardboard boxes or without cardboard box, 25kg-cubes in blue poly-liner, bulk.
  • Textured concentrated butter: 10kg-block without cardboard box.
  • Concentrated butter with low melting point:
    • 1st fractionation oleine, concentrated butter with low melting point 17/22: 21-liter poly-bucket with steel handle.
    • 2nd fractionation oleine, concentrated butter with very low melting point 13/15: polypropylene bucket with lid and handle.
  • Concentrated butter with high melting point:
    • PF 36, concentrated butter for croissants and lamination
      • Suitable for technical requirements in industrial pastry manufacturing.
      • Regularity
      • Steady quality for manufacturing croissants and laminations.
  • Concentrated butter with specific melting point: melting curve tailored to the specific needs of your recipe depending on manufacturing process and expected tasting properties.
    • PF 28, concentrated butter for pound cake:
      • Easy to incorporate as softened butter or as creams in pound cake preparations.

Nowadays several techniques exist to fractionate AMF while obtaining various nutritional properties.

AMF fractionating allows to overcome the natural fluctuations of dairy fat depending on the seasons, the cattle breeds, ages or feeding. Butter spreadability at low temperature is one of the well known application of fractionating. Dairy industry now has techniques to modify fat composition. They are therefore able to  manufacture all year long products with steady consistency suitable to every need.

Related products

Products' advantages

Concentrated butter for pastry products:
Regularity
Flavour support
Plasticity

Concentrated butter for croissants:
Nice golden colour
Firm and plastic during sheeting

Concentrated expanded butter / for incorporation:
Dough suitable for fermentation
Esay to incorporate
Elastic texture

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