CHOC'ARMOR

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.

Milk preparation with whole milk powder obtained by roller drying using the Hatmaker process. This very fast drying of the milk leads to physical and chemical changes of the powder: the lactose reacts with the proteins according to the Maillard reaction, which causes the browning of the powder and the development of a milky, biscuit flavor. This powder, with its high free fat content, has aromatic notes of sweetened condensed milk and caramel. This is why it is particularly suitable for chocolate production.