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Cream powders

Spray or roller, a complete range of cream powder

Cream powders with different organoleptic qualities

42% fat cream powder offered by FIT are manufactured from pasteurised fresh cream

The diversity lies in the choice of drying techniques: spray drying or roller drying, that confer different rheological qualities and especially organoleptic qualities.

Two drying techniques, two qualities of cream powders

Spray cream powder with a finer grain size, will give a round and fresh dairy taste whereas roller cream powder will give a caramel taste.

In addition to organoleptic contribution cream powder improves product conservation. Moreover it is easy to manipulate.