Airy Dairy

Non dairy creamer on vegetable basis with fat weight content from 42% up to 55%

Is a homogeneous fine dry powder, produced from pasteurized whey, with subsequent heat treatment, thickening, addition of vegetable oils, homogenization and drying in a spray dryer.

Mass fraction of fat 40% Mass fraction of fat 50%

Usage

Dairy industry

Production of sour cream and yogurt products, as well as condensed mixtures. Improves texture, taste, viscosity, increases nutritional value, prevents syneresis, gives products a creamy texture.

Confectionery industry 

Production of confectionery, chocolate spreads, candy fillings and various glazes.

Food concentrate industry 

Production of soups, cereals, and sauces.

Bakery industry

Production of bakery and pasta products. Powdered cream substitute makes the dough more soft and fluffy, improves taste, facilitates ideal fat distribution in the product mass.