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.
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.
