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Milk fat

For more than 40 years, LACTALIS Ingredients has been considered a key butter producer and anhydrous milk fat supplier in France. From our plant based in northern France, we produce a range of 82% and concentrated butters. We’ve benefitted from the expertise of LACTALIS group’s famous brand: President® and have built upon its know-how to provide technical butter for the food industry: processed cheese, chocolate, bakery, cakes and puff pastries. LACTALIS Ingredients offers a range of butters produced from specially cream to guarantee a consistent and fine quality.

Because milk fat is a very rich raw material and can vary with the season, the process, the cream origin, and other factors, obtaining the appropriate quality is often not easy. That is why LACTALIS Ingredients can provide you with technical support to better understand and meet your expectations and technical needs.

LACTALIS Ingredients’ range of technical butter and anhydrous milk fat ingredients support food manufacturers in their product development.

Butter 82%
Texturised 82% Butter
Anhydrous milk fat with different melting points

PRODUCT RANGE

Butter

Butter in food application is synonymous with taste, tradition, indulgence and pleasure. LACTALIS Ingredients proposes a range of delicious 82% butters with different properties: perfect laminating properties for puff pastries or cohesive and soft texture for cakes, biscuits or chocolate.

Anhydrous milk fat

With a fat content of 99,8%, concentrated butter is often used for different kinds of food markets, including puff pastries, bakery or chocolate. Our concentrated butter can meet all required specifications for these uses.

Join us at FI Europe Connect 2020

Taking place from 23 November – 4 December 2020, this virtual event is designed to give you access to the global F&B ingredients industry, tools and collaboration opportunities you require to meet your business objectives. During these two weeks of online meetings, Lactalis ingredients will be participating at the Fi Europe CONNECT.

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