PROMILK®
The products in the PROMILK® range are rich in functional proteins: 60% - 87% of dry matter.
Designed for use in desserts and baked goods, they significantly improve the texture of dough by retaining water and creating a gel and foaming effect.
This means that additional gelling agents and stabilizers can be eliminated from recipes, helping technologists to prepare low-fat and low-sugar products without compromising on creaminess.
Label declaration: milk proteins.
It is used in the following sectors:
Designed for use in desserts and baked goods, they significantly improve the texture of dough by retaining water and creating a gel and foaming effect.
This means that additional gelling agents and stabilizers can be eliminated from recipes, helping technologists to prepare low-fat and low-sugar products without compromising on creaminess.
Label declaration: milk proteins.
It is used in the following sectors:
