Shahdoosh Ghee<\/a> is pure milk fat made from fresh butter under controlled hygienic and temperature conditions. The butter is melted and gently heated until its water evaporates and the milk solids separate. This leaves a stable, smooth, golden fat with the characteristic cooked, nutty aroma of traditional ghee. Ghee gives food manufacturers, bakeries and confectionery producers consistent performance, good stability and a long shelf life.<\/p>\n The specification limits of Shahdoosh<\/a> Ghee are shown below. Request the technical data sheet (TDS) and the certificate of analysis (COA) of the batch you need.<\/p>\n Note for you: I carried these values over from the AMF sheet. Please check them against your actual ghee TDS before publishing.<\/em><\/p>\n Because ghee contains almost no water, it helps formulators add rich buttery flavor without changing the water balance of the recipe.<\/p>\n Ghee and AMF are different products. If you need AMF, see our AMF product page.<\/p>\n Shahdoosh Ghee is produced under food safety and hygiene controls, and each batch is tested before shipment. Along with your order you can receive the TDS and COA of the batch.<\/p>\n What is ghee?<\/strong> What is the difference between ghee and butter?<\/strong>How Shahdoosh Ghee Is Made<\/h2>\n
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Product Specifications<\/h2>\n
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\n \nParameter<\/th>\n Unit<\/th>\n Specification<\/th>\n<\/tr>\n<\/thead>\n \n Color<\/td>\n –<\/td>\n Golden yellow<\/td>\n<\/tr>\n \n Milk fat<\/td>\n %<\/td>\n \u2265 99.8<\/td>\n<\/tr>\n \n Acidity<\/td>\n %<\/td>\n \u2264 0.8<\/td>\n<\/tr>\n \n Moisture<\/td>\n %<\/td>\n \u2264 0.5<\/td>\n<\/tr>\n \n Peroxide value<\/td>\n meq\/kg<\/td>\n \u2264 1<\/td>\n<\/tr>\n \n Non-saponifiable matter<\/td>\n [confirm unit]<\/td>\n \u2264 0.5<\/td>\n<\/tr>\n \n Sensory<\/td>\n –<\/td>\n Characteristic cooked, nutty, buttery aroma and flavor; free from sour, bitter, rancid, oxidized or other off-flavors<\/td>\n<\/tr>\n \n Packaging<\/td>\n –<\/td>\n Food grade plastic barrel<\/td>\n<\/tr>\n \n Shelf life<\/td>\n –<\/td>\n 12 Months<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n Key Features<\/h2>\n
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Applications of Ghee<\/h2>\n
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\n \nIndustry<\/th>\n How Ghee is used<\/th>\n<\/tr>\n<\/thead>\n \n Bakery and pastry<\/td>\n Breads, cakes, pastries, croissants and laminated doughs; supports dough structure, tenderness, moisture retention, even browning and flakiness<\/td>\n<\/tr>\n \n Chocolate and confectionery<\/td>\n A milk fat source for chocolate, pralines, fillings and frostings; adds smooth texture, flavor and gloss<\/td>\n<\/tr>\n \n Processed dairy<\/td>\n Cheese spreads, cream-based sauces and flavored dairy products; adds creaminess and flavor without adding water<\/td>\n<\/tr>\n \n Ready meals, sauces and soups<\/td>\n Provides richness, aroma and consistent fat content in large-scale production<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n Ghee vs Butter vs AMF<\/h2>\n
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\n \n<\/th>\n Butter<\/th>\n Ghee<\/th>\n Anhydrous milk fat (AMF)<\/th>\n<\/tr>\n<\/thead>\n \n What it is<\/td>\n Churned cream with water and milk solids<\/td>\n Clarified butter made by melting and heating butter until the water evaporates and the milk solids are removed<\/td>\n Milk fat with water and non-fat solids removed, typically made from cream<\/td>\n<\/tr>\n \n Raw material<\/td>\n Cream<\/td>\n Butter<\/td>\n Cream or milk fat<\/td>\n<\/tr>\n \n Water content<\/td>\n Contains water<\/td>\n Almost none<\/td>\n Almost none<\/td>\n<\/tr>\n \n Flavor<\/td>\n Fresh, creamy<\/td>\n Cooked, nutty, caramelized<\/td>\n Clean, bland, natural dairy<\/td>\n<\/tr>\n \n Typical use<\/td>\n Spreading, baking, general cooking<\/td>\n Cooking, traditional foods, flavored bakery and confectionery<\/td>\n Industrial formulations that need concentrated, neutral milk fat<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n Quality and Documentation<\/h2>\n
Frequently Asked Questions<\/h2>\n
\nGhee is clarified butter. Butter is melted and heated until its water evaporates and the milk solids are removed, leaving almost pure milk fat with a characteristic nutty, cooked flavor. It is used in food production when a stable, aromatic source of milk fat is needed.<\/p>\n
\nButter contains water and milk solids. Ghee contains almost only milk fat, so it is more concentrated, does not add water to a formulation, and has a longer shelf life.<\/p>\n