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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.
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.