Thanks to our unique know-how, the entire anhydrous milk fat panel is present at Corman to meet your most precise needs. We can adapt virtually all characteristics of anhydrous milk fat: its hardness, a melting point of 5 to 50°C, its texture, colour, its solid or liquid status, its nutritional profile.
Whatever your need, contact your expert (link contact) and discover all the know-how of Corman (link to the know-how page of the corporate site)
Possibility of incorporating functional additives (emulsifiers, texturising agents…)
Milk fat, concentrated butter, pastry butter, butteroil, butter-oil, butter oil, anhydrous butter, fractionated milk fat