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The drying technique has an essential impact on product properties.
For 30 years, spray drying has been the most broadly used drying process in the dairy industry.
Spray drying, also called drying by atomisation, is a particle drying technique. It consists in spraying the product to be dried, in liquid form or suspended, in a warm gas flow in order to obtain a powder. Spray drying is also a drag-out drying technique. Whenever a humid body is placed in a dry and warm air flow (or another gas), a gap of temperature and partial pressure spontaneously happens so that:
Air acts both as heating fluid and as a carrier gas to drag out water. Gas goes in the drying tower warm and dry, and comes out of it humid and cooled.
FIT offers you a cream powder containing at least 42% fat and a 18.8% protein content. This cream powder is manufactured from pasteurised fresh cream and has undergone spray drying. It is offered in 25kg bags.
Applications: ice creams, bakery, pastry making, chocolate manufacturing, confectionery.
Excellent source of fat
Round and fresh dairy note
Creamy typical taste
Powdery and creamy texture, fluid flow
Finer grain size
Improvement of product conservation