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SUBSTITUTES

SUBSTITUTES OF SKIMMED AND WHOLE MILK POWDER MILK BLENDS

BAKERY MILKY POWDER
Application: bakery products; confectionery products

  • Fat content max.: 1,50%
  • Protein content min.: 14%


CONFECTIONERY MILKY POWDER
Application: bakery products; confectionery products

  • Fat content max.: 1,50%
  • Protein content min.: 23%