Butyric fats

Ingredients

FERRER SOLUTIONS

At Ferrer Alimentacion we offer you a wide variety of Butyric fats, each one with different properties and characteristics. We help you choose the most appropriate one for your project, with Quality Assurance and Food Safety Guarantee.

Products

Butter

Origin

Europe
Available in Spain and Portugal

Properties

Cream butter is made from cream of pasteurized milk through an emulsifying process. It is obtained mainly from cow’s milk, but other sources can be found. Typical fat content is 82%. Depending on the production process there are different cream butter grades, which are classified as follows: by pH (sweet or lactic) and also by adding an extra salt content or not (salted or unsalted), process (texturized), etc. The texturing processes provide a better consistency for more specific applications (puff pastry, etc).
Available in different qualities: sweet (salted or unsalted), lactic, texturized, etc.

Applications

Direct consumption, baked goods (croissants, puff pastries,…), cakes, ready meals, processed cheeses, ice-creams, etc.

Whey butter

Origin

Europe
Available in Spain and Portugal

Properties

Whey butter is obtained from whipped whey cream (from cheese production). It is an alternative fat, with an unctuous texture, used as an ingredient in the food industry.

Applications

Cakes, desserts, ice-creams, ready meals, processed cheeses, etc,

AMF (Anhydrous milkfat) or butter oil

Origin

Europe
Available in Spain and Portugal

Properties

AMF or Butteroil is made from the same ingredients as traditional butter. It is the result of removing almost all water and dry matter contents. The final product contains not less than 99,6% of fat. It can be stored at room temperature.

Applications

Dairy desserts, chocolates, ice- creams, pastries, ready meals, processed cheese, etc.

We help you to choose the most suitable product for your project

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