Spray Dried Milk Powders
Fresh milk is pasteurized and then concentrated by evaporation in vacuum. We then have concentrated whole milk that is dried by atomization, a drying method that allows to transform the liquid milk into powder. Also referred as a dry "spray". Once the milk is concentrated, it is sprayed into fine droplets from the top of a drying tower, where a stream of air heated to 150°C instantly evaporates the water remaining in the concentrated milk. The obtained powder is then driven to a bag filter that separates the air from the powder before it is packaged in sacks or large bags.
Choc'armor™ is a range of milk powder and milk preparations obtained by drying on cylinders (Hatmaker process). This technology gives the powder a caramelized flavor. It is used in chocolate and pastry manufacturing.
Fat-filled Milk Powders
Range of skimmed milk powder that is fat filled before drying. To do so, coconut and palm oil are used in amounts between 26% and 50%. Fat filled milk powders partially or totally replace the whole milk powder and reduce the product formulation costs without affecting the organoleptic quality. They are used in many food applications such as ice creams, chocolates and confectionery, drinks, biscuits, pastries and cakes, etc. Re-fatted milk powders can also be lecithined. This allows for redissolution and a faster dispersion.
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