Whole milk powder obtained by Hatmaker drying. The whole fresh milk is pasteurized and then concentrated by an evaporation under vacuum. Then it is dried on two hot rolls rotating in opposite directions. The milk runs off at their surface to form a film which dries very quickly, forming a crust to be removed by a scraper and crushed to obtain a powder. This very rapid drying of the milk leads to physical and chemical changes: lactose reacts with the proteins according to the Maillard reaction that causes the browning of the powder and the development of the caramelized flavor. The CHOC’ARMOR™ 26 powder is therefore used for the manufacture of couverture chocolates and blocks.