For the dairy and oil-fat industry:

• Improves structure - increases creaminess and viscosity;
• Gives the finished products a milky and creamy taste;
• Fast and complete dissolution;
• A ready-made solution, more effective than a combination of whey and breastmilk, because the reconstituted product has a homogeneous consistency (fat is not separated);
• Increases the productivity of the ultra-pasteurization line by reducing downtime for washing.

For the confectionery, bakery and grocery industry:

• Gives splendor and porosity to the dough;
• Helps to improve the taste and color of finished products;
• Full-fledged replacement of Whole Milk Powder without changing the formulations of the final products;
• Fast and complete dissolution with stirring. It mixes well with other dry components without forming lumps;
• Simplifies and accelerates production processes due to better dissolution compared to milk powder;
• Using a product of different fat content allows you to change the consistency and plasticity of products;
• Increasing the shelf life of final products by replacing milk fat with vegetable fat.

• Dairy industry – production of sour cream products, cottage cheese products, yogurt products, condensed mixtures, processed cheese products;
• Oil-fat industry – production of mayonnaise, spreads, margarine;
• Confectionery industry – production of confectionery, chocolate pastes, candy fillings and various glazes;
• Bakery industry – production of bakery and pasta products;
• Food industry – production of soups, porridges, sauces, mashed potatoes;
• Meat industry – production of sausage products, meat semi-finished products;
• Instant drinks (3in1 coffee, cocoa), vending coffee machines

24 months at a temperature from 0 ° C to 20 ° C and a relative humidity of no more than 85%

Multilayer paper bags with a polyethylene liner of 25 kg.
Bags made of polymer materials based on aluminum foil or metallized film from 100 to 1000 g