Anhydrous Milk Fat Dealers

• RT Pack: 1L & 500ml
• POLY JAR: 1L, 2L, 5L, 200ml, 500ml

Param Premium Desi Ghee is a favorite ingredient not only for household meal preparations but also for mainstream chefs and nutritionists as they experience the qualities it brings to their dishes.The quality of Param Premium Desi Ghee enhances the richness and flavor of everything that contains it. This Ghee can be brought to high temperatures without burning. It has purity and essence of Homemade Ghee which is used for preparing sweets, snacks and many more food items.

Anhydrous Milk Fat is the Product obtained from Prime Quality raw materials (Milk, Cream or Butter) to which no neutralizing substances have been added. The Anhydrous Butter Milk Fat must exhibit the Odor, Taste and Flavor of clean Butterfat. When heated to 40 Deg. The AMF shall be sparking and Semi – Transparent. Moreover, we are renowned as one of the dependable Bakery Anhydrous Milk Fat Exporters from India, Description Milk fat is pure, natural and free from any additive. It is obtained by cooking white butter. White butter is obtained by churning cream, which is separated from pasteurized milk through automatic centrifugal separators. It has a pleasant aroma and flavor, which impart unique specialty to cooked food and is used as an ingredient in the preparation of processed food to impart dairy and creamy flavor. Typical Analysis : Milk Fat, %, min. : 99.7R.M.Value : 28 – 35Polenskey Value, max. : 2.0BR at 40 deg.C. : 40-43Baudian Test : NegativeMoisture, max. : 0.30FFA, max., % : 1.5Antioxidants : NIL Physical Characteristics : Appearance : White to pale grained texture. Liquid above 40oC.Odour & Flavour : Cooked butter, aroma, free from objectionable flavors Packaging : In tin containers, range starting from 500 ml., 1 litre, 2 litre, 5 litre. & 15 Kg. However, this product may also be packed in food grade drums (steel or fibre) as well as various other packaging sizes of fit your specific needs. Storage and Handling : Anhydrous milk fat has a shelf life of 12 months and at temperature below 15oC. Shelf life can be further extended. Recommended Uses : It is typically used as a cooking medium, and also used in bakery, confectionery, chocolate products, etc.

Ghee refers to clarified Milk fat mainly from butter by mean of removing all the water and SNF contents. The term anhydrous milk fat and dry butter fat are used synonymously. Ghee is the richest source of milk fat and has fat soluble vitamins A & D. Ghee is prepared either from butter or cream. The pre-stratification Methods are used for manufacturing of ghee. Ghee has remarkable keeping Quality. It is used as such and for making sweets, food etc., as cooking medium.

Ghee is one of the best oils for cooking. It stimulates digestive fire (or Agni) according to Ayurveda. It has a very high smoke point (~400°F) and its chemical structure does not change at high heat. When you cook with ghee, there is no hissing, popping or splattering. It produces sweet aroma when heated. You use less than half of other oils and it enhances the flavor of food.

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