Milk Powder
The traditional (basic) full milk powder it’s the one with 26% fat and 25% protein. We offer as well the powder 26% fat/ 15% protein with lower protein content as a cheaper option. At the top of it we offer milk powder with vegetable fat which is the cheapest option due to palm and coconut oil content.
FULL CREAM MILK POWDER SHN
26% FAT 15% PROTEIN
Applications:
Confectionery, milk chocolate, bakery, beverage whiteners, ice cream, chocolate drinks, yoghurts, frozen foods.
- Benefits:
Good nutritional value, soluble ingredient, rich in natural milk fat, emulsifying capacity, smooth mouthfeel, natural milky taste and odor, great milk solid
FULL CREAM MILK POWDER
26% FAT 25% PROTEIN
Applications:
Confectionery, milk chocolate, bakery, beverage whiteners, ice cream, chocolate drinks, yoghurts, frozen foods
SKIMMED MILK POWDER SHN
1,5% FAT, 20% PROTEIN
Applications:
Dairy foods, UHT milk, cultured yoghurts, desserts, recombined sweetened and
evaporated milk, dry mixes, bakery, confectionery, meat products.
- Benefits:
Good nutritional value, soluble ingredient, emulsifying capacity, smooth mouthfeel, natural milky taste and odour.
SKIMMED MILK POWDER
1,5% FAT, 34% PROTEIN
Applications:
Dairy foods, UHT milk, cultured yoghurts, desserts, recombined sweetened and evaporated milk, dry mixes, bakery, confectionery, meat products.
- Benefits:
Good nutritional value, soluble ingredient, emulsifying capacity, smooth mouthfeel, natural milky taste and odour.
FAT FILLED MILK POWDER
28% FAT, 25% PROTEIN
Applications:
Confectionery, milk chocolate, bakery, beverage whiteners, ice cream, chocolate drinks, yoghurts, frozen foods
- Benefits:
Good nutritional value, soluble ingredient, emulsifying capacity, smooth mouth feel, natural milky taste and odor, great milk solid
Butter Milk Powder
Dry buttermilk is obtained by removing water from liquid buttermilk that was obtained from the churning of cream into butter and pasteurizedprior to condensing. Buttermilk powder is most commonly used for baked goods such as biscuits or cakes, but it is also used for sauces and soups. Buttermilk powder will produce the same texture, taste and creaminess in baked goods as cultured buttermilk.In the food processing industry, it is used during the production of baked products, chocolate, milk beverages, ice cream and desserts.
