PUER BUTTER
GHEE
Dutch Natour Ghee: Butter Ghee is made from pure cow’s milk, and is considered one of the best types of ghee in terms of luxurious taste and high quality. It is used in most main dishes, and Arabic Sweets.
Melting Point | Peroxide | Free Tatty acids | moisture | Milk fat |
30-34 °C | 0.3meqo, kg fat | Max.0.3% | max.0.1% | Min 99.8% |
-
Pure butter Ghee 400g
- Units/Box: 24
- Kg/Box: 9.6
- Box/Pal: 72
-
Pure Butter Ghee 800g
- Units/Box: 12
- Kg/Box: 9.6
- Box/Pal: 80
-
Pure Butter Ghee 10Kg
- Units/Box: 1
- Kg/Box: 10
- Box/Pal: 55
-
Pure Butter Ghee 15Kg
- Units/Box: 1
- Kg/Box: 15
- Box/Pal: 60
VEGETABLE
GHEE
Dutch Natour Ghee: Butter Ghee is made from pure cow’s milk, and is considered one of the best types of ghee in terms of luxurious taste and high quality. It is used in most main dishes, and Arabic Sweets.
Melting Point | Peroxide | Free Tatty acids | moisture | Milk fat |
30-34 °C | 0.3meqo, kg fat | Max.0.3% | max.0.1% | Min 99.8% |
-
Vegetable Ghee 400g
- Units/Box: 24
- Kg/Box: 9.6
- Box/Pal: 72
-
Vegetable Ghee 800g
- Units/Box: 12
- Kg/Box: 9.6
- Box/Pal: 80
-
Vegetable Ghee 10kg
- Units/Box: 1
- Kg/Box: 10
- Box/Pal: 55
-
Vegetable Ghee 15kg
- Units/Box: 1
- Kg/Box: 15
- Box/Pal: 60
PUER GOAT
GHEE
Dutch Natour Ghee: Butter Ghee is made from pure cow’s milk, and is considered one of the best types of ghee in terms of luxurious taste and high quality. It is used in most main dishes, and Arabic Sweets.
Melting Point | Peroxide | Free Tatty acids | moisture | Milk fat |
30-34 °C | 0.3meqo, kg fat | Max.0.3% | max.0.1% | Min 99.8% |
-
Goat Milk Ghee 400g
- Units/Box: 24
- Kg/Box: 9.6
- Box/Pal: 72
-
Goat Milk Ghee 800g
- Units/Box: 12
- Kg/Box: 9.6
- Box/Pal: 80
-
Goat Milk Ghee 10kg
- Units/Box: 1
- Kg/Box: 10
- Box/Pal: 55
-
Goat Milk Ghee 15kg
- Units/Box: 1
- Kg/Box: 15
- Box/Pal: 60
MIX GHEE
PUER BUTTER & VEGETABLE GHEE
Dutch Natour Ghee: Butter Ghee is made from pure cow’s milk, and is considered one of the best types of ghee in terms of luxurious taste and high quality. It is used in most main dishes, and Arabic Sweets.
Melting Point | Peroxide | Free Tatty acids | moisture | Milk fat |
30-34 °C | 0.3meqo, kg fat | Max.0.3% | max.0.1% | Min 99.8% |
-
Mix Butter & Vegetable Ghee 10kg
- Units/Box: 1
- Kg/Box: 10
- Box/Pal: 55
-
Mix Butter & Vegetable Ghee 15kg
- Units/Box: 1
- Kg/Box: 15
- Box/Pal: 60