All instant

Full Cream Milk Powder (FCMP) is a free flowing, creamy-white, spray-dried powder containing 28% butterfat, which is produced from high quality raw milk, standardized and pasteurized at a temperature that doesn’t alter its properties.

Cream powder 42% is a powder with high fat content only composed of pure butter fat. It is used in the food-industry and offers many advantages compared to the use of butter or liquid cream: perfection incorporation and blending with others powdered products, easy and practical volumetric dosage, good conservation without any refrigeration. Applications: ice creams, bakery, pastry making, chocolate manufacturing, confectionery.

Our skimmed milk powder (SMP) is a free flowing creamy-white powder, obtained from high quality fresh cow milk that has been skimmed, pasteurised at a temperature that doesn't alter its properties, vacuum concentrated in a multi-stage down draught evaporator and then spray-dried. It has no cooked-milk odour and taste.

The Skimmed Milk Powder is used to produce yoghurt, milk shake, pastry, bakery products, biscuit fillings, etc.

The Delactosed Skimmed Milk Powder, is a dry powder obtained by evaporating lactose free skimmed milk. It has a yellowish white colour and a slightly sweet smell and flavour.

Milk permeate is obtained by a ultrafiltration process which makes possible to separates the lactose, vitamins and minerals from the milk protein. By using Milk Permeate Powder you may standardize Skim Milk Powder (SMP). Thanks to its excellent functional and nutritional characteristics it may be used in a wide range of applications as beverages, seasonings, confectionery, soups, sauces, desserts, bakery and dairy.

Acid Buttermilk Powder is produced from the churning off the acid cream during the acid butter production. It is a spray dried product. Normally the color is pale yellow and the product has a rich creamy flavor.

Sweet Buttermilk Powder is obtained by spray drying. It is produced from the sweet buttermilk coming from the churning off the cream during the sweet butter production. Sweet Buttermilk Powder with high emulsifying properties and a rich cream mouthfeel, is specially designed for the refinement of the flavour of chocolates, ice cream, dairy desserts and recombined dairy products.

Sweet Whey Powder is a free flowing spray dried powder. It is produced from the whey coming from the rennet, low acidity curdling off the milk, during cheese production. It is used to produce pastry, bakery products, chocolate, biscuit, ice cream, convenience food like ready-cooked dishes, desserts, etc.

Acid Whey Powder is a free flowing spray dried powder. It is produced from the whey coming from the acid curdling of the milk during cheese production. It is used to produce pastry, bakery products, chocolate, biscuit, ice cream, convenience food like ready-cooked dishes, desserts, etc.

Whey Powder Permeate is obtained during membrane filtration from the solution that is separated from sweet whey. In order to produce the Whey Powder Permeate, this solution which contains lactose and minerals, is evaporated and spray dried.

Whey protein concentrates (WPC) is a product derived from whey obtained by removing non-protein constituents from whey: the water, minerals and lactose. WPC has a white to light cream colour with a bland, clean flavour. Whey protein concentrates are used in confectionery products, cereal and nutrition bars, processed cheeses, baked goods, sports beverages and muscle gain formulations.

Demineralised Whey Powder is produced by spraying sweet whey reduced in minerals. It is an ingredient of high quality food products and it is used as a milk substitute or filler or firming agent. It tastes more neutral than regular whey.

Demineralized Whey Powder 90% is the by-product from the cheese-making process. It is made after removing 90% of the minerals, concentration and spray drying. The colour of this powder is creamy white. It has a slightly sweet taste.

This product is obtained from milk serum or whey, after crystallisation and separation. Lactose is an important calorific agent fundamental for bone growth. It makes possible to maintain a balance in minerals such as calcium, phosphorus and magnesium. It is used in the following industries: chocolate manufacturing, bakery, pastry, meat salting industry, etc.

Castle Instant Fatfilled 28/26 is produced from skimmed milk and vegetable fat. It is used in various applications such as chocolate, sweets, desserts, cream fillings, ice cream, recombined liquid milk, coffee and tea whiteners, yoghurt, sauces and other preferred use in the food industry.

Castle Instant Fatfilled 28/24 is produced from skimmed milk and vegetable fat. It is an excellent full cream milk powder alternative in various applications such as drinks, yogurts, coffee and tea whiteners.

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.

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.

Castle 19 12 IP is a powdered milk preparation for drinking milk.