Anhydrous Milk Fat is derived from fresh pasteurized cream/butter, which is heat treated, then centrifugally separated and pasteurized to produce a finished product. It can be used in bakery products, chocolate, ice cream, recombined dairy products, and as an ingredient in butter and spreads. Its long shelf life and ease of blending make it ideal for industrial applications. At Farmel, we offer Anhydrous Milk Fat in several specifications and origins. Packaging is possible in 10 kg cartons, 25 kg cartons, 1.000 L IBC, and bulk.