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Return to shopWhole Milk Powders
Whole milk powders are obtained by removing water from pasteurised milk through spray-drying. The powder can contain between 26% and 40% milk fat (by weight) on an “as is” basis, and offers all the nutritional qualities of milk in its dry form.Whole milk powder plays an important role in the manufacture of a wide range of food products. It can be used in reconstituted dairy products such as yoghurt and milk drinks, but also as a source of fat and non-fat milk solids in confectionery and baked goods. The powder can be fortified with vitamins, in order to be repacked for direct consumer use in milk beverages, homemade yoghurt, coffee and tea whitener.As a milk powder producer, we provide a broad range of whole milk powders to satisfy your business’s needs. Our whole milk offerings include:
- Regular
- Instant (agglomerated or not, with added lecithin)
- Organic
- Fortified with vitamins (A, D, etc.)
- Available in 26% and 28% fat
Whole milk powder for chocolate
LACTALIS Ingredients produces whole milk powder specially suited for chocolate applications. It has an optimised particle size and density to reduce fine particles. The viscosity is improved during chocolate production, and dust is reduced in the mixing area. This milk powder is lipase-free and has an optimum microbiology to give a pleasant dairy and buttery taste to your chocolate and filling, and guarantee shelf life stability.
Super instant whole milk powder
LACTALIS Ingredients super instant whole milk powder is ideal for a fast and easy reconstitution. The milk powder is fortified with vitamins A and D and has a 28% fat content. Its excellent wettability and dispersibility as well as its rich and creamy flavour, make whole milk powder the perfect solution for repacking and dry blending.
Laicran® whole milk powder for yoghurt
Laicran® whole milk powder is specifically designed for fermented drinks and artisanal yoghurt. It brings a creamy dairy taste, as well as firmness to the curd. This addition of texture permits more water to be added to the same amount powder during production, and thus resulting in higher yoghurt yields.