Melkweg supplies high-quality milk powders for industrial uses.
Definition: Milk powder is milk that has been turned into a dry substance by evaporating its water content. This increases its shelf life and results in a product that is extremely suitable for use in the food and beverage industry. The powder is mainly available in two varieties: skimmed milk powder and whole milk powder. Whole milk powder is made by evaporating full cream milk as it is. Skimmed milk powder is made by evaporating milk that has had the cream skimmed off.
Below you will find our standard product specifications. We will also be happy to supply you with dairy commodities that meet your individual requirements.
Types of Full cream milk powder (or whole milk powder)
- Regular full cream milk powder
- Instant full cream milk powder
Applications (where is FCMP mostly used for)
- Ice cream
- Sauces and soups
Types of Skimmed milk powders:
- Low Heat
- Medium Heat
- High Heat
- Instant Skimmed milk powder (by adding lecithin)
Applications (where is SMP mostly used for)
- Ice creams
- Baby foods
- Animal feed
Fat filled milk powder is produced by blending skimmed milk with vegetable fat in the liquid phase before drying, then adding vitamins (in some cases), sugar and soya or rapeseed lecithin.
Types of fat filled milk powders:
The type of fat filled milk powder depends on the types of vegetable fats being used, their percentages and the proteins percentage. Vegetable fats include palm oil, coconut oil, rapeseed oil or a combination of one of this. There are many varieties:
- 26%; 28%; 30% 32% vegetable fats
- 18%; 20%; 22% 24% 26% proteins (lower proteins percentages also exist)
Applications (where is FFMP mostly used for)
- Bakeries and Pastries
- Ice cream
- Lait Caillé (traditional yoghurt in West/Central Africa)
- Beverages (Coffee, Tea)