AMF in Chocolate

At Tirlán, our Sweet Cream Anhydrous Milk Fat (AMF) is ideal for confectionery applications, particularly chocolate. It not only enhances the functionality of your products but also delivers the sensory qualities that customers desire. Our AMF ensures a rich, smooth texture and superior taste, meeting the highest standards for both performance and flavour.

Manufacturers can be challenged in creating cost effective milk chocolate while maintaining the desired taste and texture consumers expect. Desirable in milk chocolate is a firm solid product with a good snap at ambient conditions and glossy appearance that melts easily in the mouth with a smooth mouthfeel. Excessively soft or hard, poor snap, sticky surface, not melting readily in the mouth and a gritty mouth feel are all defects in texture.

Manufacturing Challenges