Cow Ghee and Buffalo Ghee
Features:
- Derived from cow milk and buffalo milk, with a minimum milk fat content of 99.8%.
- Rich in fat-soluble vitamins (A, D, E, and K) and omega-3 fatty acids.
Benefits:
- High smoke point, providing a healthier alternative to standard cooking oils.
- Consumption contributes to increased immunity, bone density, and overall vitality.
Applications:
- Cooking and frying (stir-fry, deep-fry, and pan-fry).
- Baking (as a substitute for butter or other fats).
- Serves as flavouring agent in various dishes.
- Pharmeceutical and ayurvedic.
Anhydrous Milk Fat
Features:
- Concentrated milk fat made from fresh cream with high smoke point and rich creamy taste.
- Contains 0.1% moisture
Benefits:
- Substitutes butter and other fats in various applications.
- Enhances flavour and texture, provides essential nutrients and has a long shelf life.
Applications:
- Cooking, frying, baking, confectionery, dairy products, sauces, and spreads.
- Enhances flavour and texture of food products.
- Energy Bars, chocolates, Icecream.
- Recombination of various dairy products (butter and vegetable oil).
Butter Oil
Features:
- High smoke point.
- Rich, creamy taste and texture.
- Contains 0.4% water content
Benefits:
- Enhances the flavour and texture of food products.
- Extended shelf life.
Applications:
- Confectionery.
- Flavouring Agent (flavours & essence).
- Fat Spreads & Ice cream.
