25 November 17 Industry / Presentation / Milk ingredients / Products
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Milk powders | Fractions of proteins | Concentrates
Description
A variety of powders are produced from full cream milk, skimmed milk, whey, buttermilk and from mixtures of these powders.

Characteristics
They have gelling, foaming, emulsifying and stabilizing qualities.

Usage
Finished products from the food industry, particularly pastry, chocolate, confectionery, dairy, cheese production and meat processing benefit from the technological progress made by the milk powder sector, which guarantees them consistent quality throughout the year.

Advantages
Higher quality
Minimization of costs
Simplification of processes
Accurate measurement
Can be modified according to the recipe


Packaging
Sacks of 20-25 kg
1m3 sacks from 500 – 1200 kg
Silo trucks
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