Dry powder obtained by evaporating whole milk; the milk is treated with heat as a part of a process that has at least the same effects as pasteurization; this takes place while the milk is still in liquid form, before or during manufacturing.
Replacement of full cream fresh milk. Contribution of protein and butterfat.
INGREDIENTS:
Whole milk.
ORGANOLEPTIC CHARACTERISTICS
Creamy powder with yellowish white color. Dairy smell and flavor.
NUTRITIONAL FACTS IN 100 g
LABELLING
STORAGE AND TRANSPORT
ALLERGEN - PRESENCE / ABSENCE