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Drying technique has a direct impact on product properties.
Roller drying is particularly appreciated in the dairy industry for peculiar applications such as the manufacturing of milk powder with high free fat content or “maillardised” milk powder for chocolate manufacturing and also for the manufacturing of some caseinate powders.
Drying by boiling consists in transferring to the product at boiling temperature a heat flow through a surface of latent heat exhange. As for vacuum evaporation, the quantity of evaporated water is in these conditions directly proportional to the energy intake (latent heat of vaporisation).
Roller drying is particularly appreciated in chocolate and biscuits manufacturing because it helps provoking a lactose caramelisation and browning. High temperature causes indeed what is called the Maillard reaction: the result of the chemical reaction happening at high temperature between milk sugar (lactose) and proteins causes a browning of the product and the development of flavours.
Applications: bakery, pastry making, biscuits manufacturing, chocolate manufacturing, confectionery.
FIT offers you a cream powder containing at least 42% fat and a protein content of 18.8%. This cream powder is manufactured from pasteurised fresh cream and roller dried (process of heating cylinders). It is available in 25 kg bags.
Excellent source of fat
Creamy typical taste
Improvement of product conservation
Production costs optimisation