Anhydrous butterfat is a concentrated butter with a butterfat content of 99.8% and is essentially lactose-free. Maximum moisture content is 0.1%. Anhydrous butterfat has a concentrated, rich buttery flavor. Melting point is 30–34 °C. Processing: Follow this formula to replace butter in recipes with butterfat: replace 1,000 grams of butter with 820 grams of butterfat + 180 grams of water or milk.
Related product (search) terms for anhydrous butterfat (concentrated butter):
- Creamy
- clarified butter
- Condensed butter
- butter
- purified butter
- Anhydrous milk fat
- Anhydrous milk fat
- cream concentrate
- AMF butter
- AMF Cream
As for regular butter, the following statements are allowed when using butterfat: "Bakeware with butter," "Baking with butter," etc. Depending on the prepared product, a minimum amount of concentrated butter must be used for this. According to the German Pastry Products Guide, for baked goods with the word "butter" in the name, at least 8.2 kg of concentrated butter must be used for 100 kg of cereal products.
Use anhydrous milk fat
- Bread, small baked goods, pastries, butter cookies
- Pound cake, short cake, yeast pastry
- Buttercream, cream fillings and whipped mass
- Chocolate, pralines and chocolate fillings
- caramel, toffee
- ice cream
- Confectionery products and desserts
- Prepare meals
- soups and sauces
- For mixing with milk, yogurt, cream, butter, cheese, etc.
- For baking, cooking and frying
Product advantages of anhydrous milk fat
- Creamy or buttery flavor in final product - depending on dosage
- Perfecting the taste of ready-to-eat meals
- Pleasant mouthfeel and melting behavior of chocolate, candy and ice cream
- Less fat blooms on the surface of the chocolate
- Can be heated to high temperatures without splashing
- Soft butterfat is easy to measure/dose
- All natural products without additives = Clean Label ingredients
- The raw material has a longer shelf life compared to butter
- Raw materials must not be refrigerated (storage <18°C)
- Contains vitamins A, D and E
