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+62 21 2988 8557

[email protected]

Direktorat Jenderal Perlindungan Konsumen dan Tertib Niaga Kementerian Perdagangan Republik Indonesia
0853 1111 1010

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BUTTER POWDER 75/9

This ingredient brings desirable organoleptic properties as well as 100% natural fat to your finished products. It is used as a compelte substitute to butter in bakery as well as in sauces applications.
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SKIMMED MILK POWDER

White to cream, fresh milk taste, powdery and homogeneous.
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ACID CASEIN

The edible acid casein is obtained by coagulation of the casein present in the milk at the isoelectric pH. The wet curd is then washed, pasteurized and dried.
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EPILAC 836

Provides the typical flavour of the curd cheese. Specially used in the ice cream and bakery industries, its very special proteins enhances structure of the ice cream and the softness of the cakes.
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