Pure Ghee (anhydrous fat) obtained from fresh milk and is widely used for cooking of various delicacies.
Ghee is anhydrous fat obtained from fresh milk by separating whole milk with the help of cream separators. Cream obtained from fresh milk is further pasteurized & converted into butter with the help of butter churn. Butter is further melted and boiled in ghee kettles to remove water and make anhydrous. It is further clarify and packed in tin/pouches as per market requirements.
Pure Ghee is offered by us is superior in taste and is widely used in Indian, Greek, Middle Eastern countries. It can be used in place of butter. Ghee has been used in India as a cooking medium for many thousand of years.
|MILK FAT||99.7% Min.|
|RM VALUE||Not less than 28|
|POLENSKY VALUE||1.0 to 2.0|
|TITRATABLE ACIDITY (FFA)||1.5% Max. (Lactic Acid)|
|1/2 Ltr. and 1 Ltr.||Poly Pack and Jar|