A variety of powders are produced from full cream milk, skimmed milk, whey, buttermilk and from mixtures of these powders.
They have gelling, foaming, emulsifying and stabilizing qualities.
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.
|•||Minimization of costs|
|•||Simplification of processes|
|•||Can be modified according to the recipe|
|•||Sacks of 20-25 kg|
|•||1m3 sacks from 500 – 1200 kg|