Products

Proclas 30 is a creamy, yellowish white powder that is obtained through fractioning and recombining of dairy solids. This product contains milky proteins, maltodextrin, stabilizers and anticaking agent. Proclas 30 has a pH (10% at 20ºC) between 6.4-6.8, a fat content of 2,5±1.5% and a Density (g/cm³) of 0.55±0.1.

Proclas 20H 50 appears as a creamy powder with a yellowish white color. This product has a dairy smell and flavor and is used as an anticaking agent when manufacturing ice creams and dairy desserts. Proclas 20H 50 has a pH (10% at 20ºC) between 6.4-6.8, a lactose content of 67±3% and a density (g/cm³) of 0.55±0.1.

Proclas 18 appears as a creamy powder with a yellowish white color. This product has a dairy smell and flavor and is used for manufacturing ice creams and dairy desserts. Proclas 18 has a pH (10% at 20ºC) between 6.4-6.8, a fat content of 3±1.5% and a lactose content of 68±3%.

It is the curled milk by-product obtained by lactic fermentation when Lactobacillus bulgaricus and Streptococcus thermophilus are active. It is made from skimmed pasteurized milk with added milk solids. It is industrial yogurt with 5% protein content. It is used in dairy desserts.