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Milk-replacers for food processing

Dairy products intended as a total or partial replacement for skimmed or whole powdered milk.
These powdered products are intended in particular for use in ice-creams, chocolate, bakery applications and sauces, as well as to enrich the dry matter in cheeses, yoghurts, desserts or creams.

The milk powder substitutes contain variable proportions of butterfat, milk fat and/or vegetable fat, milk and vegetable proteins, starch, and functional whey proteins.

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Castle 1/15 IC is ideal for replacing skimmed milk powder in the manufacture of ice cream, confectionery sauces but also to enrich the dry extract of skimmed milk, processed cheese, yoghurt.
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Castle 1/20 is a dairy mix intended for the total or partial replacement of skimmed milk powder. This powder is particularly suitable for bakery, biscuit, ice cream and other food industry applications.
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Castle 1/20 D3 it is a special dairy composition especially studied for the replacement of skimmed milk powder suitable in applications for bakery , pastry, biscuits and other food industries.
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Castle 1/28 IC is ideal for replacing skimmed milk powder in the production of ice cream, chocolate, biscuits, sauces, milk cereals, but also for enriching the dry extract of skimmed milk, processed cheese, desserts or even creams. The Castle 1/28 IC is composed only from natural components of milk and the presence of natural phospholipid promotes the emulsification of fat.
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Castle 1/30 is ideal for replacing skimmed milk powder in the production of ice cream, chocolate, biscuits, sauces, milk cereals, but also for enriching the dry extract of skimmed milk, processed cheese, desserts or even creams.
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Castle 1/30 IC is ideal for replacing skimmed milk powder in the production of ice cream, chocolate, biscuits, sauces, milk cereals, but also for enriching the dry extract of skimmed milk, processed cheese, desserts or even creams. The Castle 1/30 IC is composed only from natural components of milk and the presence of natural phospholipid promotes the emulsification of fat.
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Castle 1/32 has been developed specifically to replace the skimmed milk powder. This formula based on skimmed milk powder and lactose is particularly suitable for the production of yogurts and fermented milks. This product is also suitable for manufacturing ice cream, cookies, chocolates, desserts as well as sauces and melted cheese.
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Castle 1/32 CAS has been developed specifically to replace the use of skimmed milk powder. This formulation based on skimmed milk powder and lactose is particularly suitable for the production of yogurts and fermented milks. This product is also suitable for manufacturing ice cream, cookies, chocolates, desserts as well as sauces and melted cheese.
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Castle 28/24 is a spray dried fat filled dairy powder based on milk, milk constituents and vegetable fat (palm). Castle 28/24 is used as a replacer of full cream milk powder 28% in ice cream, yoghourt, drinks, bakery, pastry, chocolate, biscuits, ready dishes.
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Castle 2/20 IC is ideal for making ice cream. This product can be used also in the manufacture of cookies, bakery, sauces, yoghurts, desserts or even cream.
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Castle 5/31 KR is made from skimmed milk and refined spray-dried coconut fat. It can replace milk powder in applications of cheese, yoghurt, milk drink, bakery, biscuit, ice cream, etc.
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Castle 8/31 is a functional food ingredient developed to be used in the production of curdled milk obtained with rennet. This powder can be used also as an economical replacement of milk powder in-part and infull in a wide range of food applications needing milk.
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Castle 24/23 BU has been specially developed to replace the use of whole milk powder. This formulation based on whole milk powder and lactose is particularly suitable for the manufacture of ice cream, and all products where whole milk is used, such as biscuits, chocolates, desserts but also sauces and processed cheeses.
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Castle 26/10 K is a product made with selected dairy components, without any additives, to obtain a powder suitable for industrial applications. This powder can be used as a substitute for whole milk powder in pastry and other products containing milk.
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Castle 26/12 is a product made with selected dairy components to obtain a powder suitable for industrial applications. This powder can be used as a substitute for whole milk powder in pastry and other products containing milk.
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Castle 26/12K is a product made with selected dairy components, without any additives, in order to be used as a substitute for whole milk powder in pastry and other products containing milk.
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Castle 26/23 is a food ingredient consisting of butter fat, milk protein and lactose. Castle 26/23 is a product intended for the total or partial replacement of whole milk powder in the manufacture of yogurt, ice cream, biscuits, pancakes, chocolate and confectionery.
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Castle 26/4 IP is a powdered, dairy-based mix which, by its instant nature, is particularly suitable for the preparation of drinks, but may also be acceptable in the food industry as a supply of powder, dairy product, vegetable fat and glucose.
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Castle 26/15 IP is a powdered milk powder preparation for the food industry. Its instant nature allows different applications, including milk drinks. It can serve as a replacement for whole milk.
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Castle 15/8 P is a dairy-based powder formula for the food industry. This powder is an excellent ingredient that can replace semi-skimmed milk in the food industry.
-  Milk-replacers for food processing:  20  Products  -