Constant quality from VVRS Australia
The composition of milk varies with the seasons and therefore the composition of products such as cream and butter fluctuates as well. The food industry demands constant quality of raw materials.
By producing:
VVRS anhydrous milk fat (concentrated butter or butter oil)
VVRS anhydrous milk fat fractions, milk fat can be standardised and extra functionalities can be added.
VVRS Milk fat Fractions
The multi-stage fractionation procedure developed by VVRS separates AMF into a range of AMF Low Melting Fractions (melting point as low as 10°C) and AMF High Melting Fractions (melting point as high as 42°C).
VVRS AMF is available in the types:
VVRS AMF standard melting fraction
VVRS AMF high melting fraction: type croissant, millefeuille and feuilletage FAD
VVRS AMF low melting fraction
Steam Distillation
Optional is steam distillation to obtain a pure white colour and neutral flavours and texturization to ensure optimum microstructure suitable for laminated dough applications.
VVRS Anhydrous milk fat Application areas
AMF and fractions with specific melting profiles are suited to a wide range of food applications ranging from chocolate confectionary to ice-cream and dairy desserts.
