The butter is made from cream of
milk by churning. It is an emulsion water in fat.
Noble fats its composition is linked with area and changes according
to Saison.
20 litres of milk are used to produce 1 kg of butter.
Face to requirements of users and their technical constraints,
FIT has found the right and competitive reply. We are offering
a butter or a compound fat for each application :
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- Sweat cream or lactic butter
- Winter butter
- “AOC” butter
- Butter without carton.
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- Standard butter oil
- Puff pastry butter oil
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- Regular AMF
- Hight melting point AMF
- Low melting AMF
- Very low melting AMF
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This new range in development is probably the answer
to your further needs in competitiveness in respect of organoleptic
properties of your products.
Mix of butter fat and vegetable fats.
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| For more informations and special
requests please contact : |
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patrick.bousseau@fitsa-group.com |
Hervé
Lanoë : |
herve.lanoe@fitsa-group.com |
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