Dairy proteins

Dairy powder PROCHOC

Milk powders designed for chocolate manufacturing bringing optimal rheological and sensory attributes to chocolate.

Micellar casein PRODIET

Optimized casein/native whey protein ratio (92/8), high levels in bioavailable calcium, good texturising properties.

Native wheat proteins PRODIET

Gellifying properties, texture booster, synerese reduction.

Protein hydrolysates PRODIET

Protein hydrolysate (from casein or whey) with a hydrolysis degree of 15% or 25%. For clinical nutrition, infant nutrition, and sport nutrition.

Skimmed milk powder replacement PROCREAM

For full or partial replacement of skimmed milk powder.

Total milk proteins PRODIET

Texturiser, yield increase.

Wholemilk powder replacement PROCREAM

For full or partial replacement of wholemilk powder.