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New Zealand Ghee (Clarified Butter)

Supplier From New Zealand
Mar-13-24

New Zealand Ghee(Clarified Butter)
Creamy Goodness from Grass-Fed Cows
Ideal for cooking, frying, or baking; adds richness to dishes. Suitable for high-temperature cooking with a high smoke point.

Packaging Options: Plastic Jars, Glass Jars, Tins, Tubs
Sizes: 250ml to 20 litres.

Indulge in Premium New Zealand Made Ghee:
The Ultimate Culinary Marvel Experience the richness of our Ghee, a culinary masterpiece crafted for those who appreciate the finest in quality and flavour. Sourced from pure grass-fed cow milk in the pristine pastures of New Zealand, our ghee is cultured to perfection, achieving the ideal caramelization for a rich, nutty aroma.

Unparalleled Quality:
Our Ghee is free from preservatives and additives, ensuring an authentic flavour that stands out in gourmet cooking. Cultured to perfection, each batch undergoes meticulous processing for the perfect caramelization, adding depth to your culinary creations.

Nutrient-Rich Excellence:
Derived from the milk of pasture-raised cows in New Zealand, our Ghee is a nutritional powerhouse. Rich in omega-3 fatty acids, vitamins, and antioxidants, it promotes heart health and overall well-being.

Certificates and registrations are important indicators of quality.
Halal
NON GMO Project Verified
NON GMO(Bio Gro Certified)
SQF Food Safety
USDA Certified
European Certified
USFDA Registration
Kashrut Authority Certified
Organic Exporter (MPI)
RMP Certified (MPI)

Retail Packaging and Bulk Order Options
Want something specific? Weâ??ve got you covered! Let us know, and weâ??ll cater to your packaging preferences. Explore our multiple packaging options and inquire about bulk order. To find out more about minimum order quantities, please contact us directly.

Price and Minimum Quantity

Price: Negotiable
MOQ: Not Specified

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Indulge in Premium New Zealand Made Ghee:
The Ultimate Culinary Marvel Experience the richness of our Ghee, a culinary masterpiece crafted for those who appreciate the finest in quality and flavour. Sourced from pure grass-fed cow milk in the pristine pastures of New Zealand, our ghee is cultured to perfection, achieving the ideal caramelization for a rich, nutty aroma.

Unparalleled Quality:
Our Ghee is free from preservatives and additives, ensuring an authentic flavour that stands out in gourmet cooking. Cultured to perfection, each batch undergoes meticulous processing for the perfect caramelization, adding depth to your culinary creations.

Nutrient-Rich Excellence:
Derived from the milk of pasture-raised cows in New Zealand, our Ghee is a nutritional powerhouse. Rich in omega-3 fatty acids, vitamins, and antioxidants, it promotes heart health and overall well-being.

Certificates and registrations are important indicators of quality.
Halal
NON GMO Project Verified
NON GMO(Bio Gro Certified)
SQF Food Safety
USDA Certified
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USFDA Registration
Kashrut Authority Certified
Organic Exporter (MPI)
RMP Certified (MPI)
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Processing Type: Raw
Form: Solid
Texture: Semi-Soft
Origin: Cattle
Fat Content (%): 99.9%
Certification: Attached
Shelf Life: 2 years
APPEARANCE: LIGHT CREAM SOLID
MOISTURE: 16%MAX
Ph(mg KOH/g).0.45MAX
PEROXID(g/100g).10MAX
MILK FAT: 99.9%MIN
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Cow Butter Ghee In Low Price

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Product characteristics

% Milk FAT Min, 99.8%
% Moisture Max, 0.3%
Nutritional Information
Nutritional Information*
Amount per 100 ml
Energy, kcal 814
Energy from Fat, kcal 814
Total Fat, g 90.5
Saturated fat,g 58
Cholesterol, mg 190
Sodium, mg 0
Total Carbohydrate, g 0
Sugar, g 0
Protein, g 0
Vitamin A, mcg 600
Not a significant source of Dietary fiber, Sugars, Vitamin C, Calcium and Iron.
*Approx. values
Shelf Life Pouch Packing : 9 Months
Tin Packing : 12 Months
Jar Packing : 6 Months
Bulk Packing : 12 Months

Pure Butter Ghee ( Milk Fat).

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1. Pure Cow Butter Ghee: Must contain at least 99.8 percent milk fat and be made from fresh cream or butter; no additives (for neutralization of free fatty acids) are permitted.
2. Pure Cow Ghee Butter Oil: Must contain at least 99.8 percent milk fat but can be made from cream or butter of different ages; use of alkali (an additive) to neutralize free fatty acids is permitted.
3. Butteroil: Must contain at least 99.3 percent milk fat; raw material and processing specifications are the same as for Anhydrous Butter Oil.
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