Anhydrous milk fat for the baker

Butterfats are ideal for all butter baked goods and the production of ice creams, confectionery and chocolate products as well as for cooking, frying and deep-frying. Butterfat provides pure butter taste and is naturally lactose-free. 

Our anhydrous milk fats are available in the qualities "soft", i.e. whipped with nitrogen for better portioning thanks to a creamier consistency, and "fine".

All our products contain at least 99.8 percent pure milk fat. They are available as concentrated butter with added vanillin or carotene for the production of fine or savoury baked goods, and as pure butterfat (AMF) without additional ingredients. The addition of carotene gives the baked goods a beautiful colour, while the addition of vanillin provides a rounded taste. 

The following rule of thumb applies when replacing butter with concentrated butter in recipes for baked goods: 1 kilogram of butter corresponds to 820 grams of clarified butter. The formula for the conversion is: grams of butter according to the recipe x 0.82 = required grams of clarified butter. The necessary weight balance is achieved by adding the appropriate amount of water or milk.