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26% fat milk powder is manufactured by pasteurising and making homogenous fresh liquid milk. Water is then removed by evaporation and by spray drying or roller drying.
The first milk drying technique that was used was roller drying. Its low investment and energy costs explain why spray drying took a long time to develop in the dairy industry. This technique only became predominant in the 1970s. Nowadays spray drying is the most used technique for milk dehydration.
Roller drying is still used for specific applications such as manufacturing milk powder with high free fat content, milk powder that has a strong Maillard reaction for chocolate confectionery or caseinate powders.
Full cream milk powder is especially used in Bakery, for Viennese Pastry, Pastry, Chocolate and Confectionery.
Dehydrated 26% fat milk powder has all the advantages and benefits of the drinking whole fat milk. Its dried form enables longer conservation of the product (at least 6 additional months). This is the reason why industrials use it for so many purposes. It is also possible to prevent taste spoilage due to fat oxidation by packing powder in inert gas.
Available contents: 25kg-bag, big bag, bulk, in inert gas.
Longer and steady preservation
Smaller storage space
Nutritional value similar to the drinking milk