Anhydrous milk fat is a high-quality product made from natural butter and/or dairy cream using the plasma process. It is 99.8% milk fat, contains virtually no moisture, and contains no chemical additives, preservatives, flavors, non-dairy fats or other impurities. An ideal raw material for confectionery, chocolate, bakery, ice cream, recombinant dairy and other industries. Own modern production and technologies. Compliance with GOST 32262-2013 and international standards regarding the content of free fatty acids. Advantages: • Creamy or milky taste in the final product • Low melting point • Less fat deposits on the surface of the chocolate • Can be heated to high temperatures without splashing • Natural product without additives • Extended shelf life compared to butter • Raw materials must not be refrigerated (storage <18°C) • Contains vitamins A, D and E Packing in BIB and corrugated box of 20 kg. Delivery throughout Russia from a warehouse in Zheleznogorsk and Noginsk.