Products

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.

Armor Proteines Fermented milk powders are made from skim milk (or skim milk with addiction of liquid whey ) acidified by yogurt bacterias: Lactobacillus bulgaricus and Streptococcus thermophilus submitted to spray drying as a liquid youghurt. We offer an extensive range of products with various protein (between 23 % and 34 %) and pH level (between 4.2 and 5,4). Based on organoleptic parameters products can be divided into sour, medium and mild type.

Cream powder is an excellent source of milk fat of various concentration degrees. Fat level is min. 42 % and protein level is min. 20 %. Perfectly substitutes liquid cream. It is often used in production of products requiring higher milk fat content.

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.