Products

BHA Belgium SA. Fat Powder 80% Palm are manufactured on a dairy or glucose base. They come in the form of a free-flowing powder. They offer particular benefits in terms of ease of measurement and the possibility to incorporate it into powdered premix.

BHA Belgium SA. PA LAT 8-31 are intended in particular for use in ice creams, chocolate, bakery applications and sauces, as well as to enrich the dry matter in cheeses, yogurts, desserts or creams. The milk powder substitutes contain variable proportions of butterfat/milkfat and/or vegetable fat, milk proteins and functional whey proteins.

BHA Belgium SA. PA LAT 2/25 are intended in particular for use in ice creams, chocolate, bakery applications and sauces, as well as to enrich the dry matter in cheeses, yogurts, desserts or creams. The milk powder substitutes contain variable proportions of butterfat/milkfat and/or vegetable fat, milk proteins and functional whey proteins.

BHA Belgium SA. PA LAT 2/20 IC are intended in particular for use in ice creams, chocolate, bakery applications and sauces, as well as to enrich the dry matter in cheeses, yogurts, desserts or creams. The milk powder substitutes contain variable proportions of butterfat/milkfat and/or vegetable fat, milk proteins and functional whey proteins.

BHA Belgium SA. FFM 26% KR are manufactured by replacing the milkfat with vegetable fat. The products contain no whey protein, and are an excellent replacement for whole milk powder.

BHA Belgium SA. PA LAT 1/28 are intended in particular for use in ice creams, chocolate, bakery applications and sauces, as well as to enrich the dry matter in cheeses, yogurts, desserts or creams. The milk powder substitutes contain variable proportions of butterfat/milkfat and/or vegetable fat, milk proteins and functional whey proteins.