Anhydrous Milk Fat

Like butter, anhydrous milk fat is a very rich product. Its quality can be affected by many factors, including the season, cream origin, maturation, or method of fat crystallization. To reduce texture, plasticity or aspect variation, we are able to adapt our recipe and process to offer a consistent product. For pastries, bakery or biscuits, chocolate LACTALIS Ingredients offers soft, homogeneous and cohesive butter for incorporation or melting uses. We can also offer whipped butter to ease incorporation. On the other hand, we can also offer high melting point anhydrous milk fat to resist the high pressure conditions of the laminated process in puff pastry manufacture. The more consistent the butter, the better the puff pastries will be.

Anhydrous milk fat is an easy solution as it:

Allows “with butter” or “pure butter” claims
Is microbiologically stable as the water activity is low
Does not exude.

Stony Field

Smooth & Creamy Whole Milk Plain. During our first years on the farm, this was all we made — quarts of plain, simple, whole milk yogurt.

Contains: Milk

Store: In a Refrigerated location at Refrigerated

Features: No added antibiotics

Dietary Needs: Gluten-free, Organic certified, Non-GMO Project Verified

State of Readiness: Ready to eat

Package Quantity: 1

Package type: Individual item multi-serving

Milk fat level: 3.5 percent

Net weight: 32.0 ounces

Style: Traditional