Take your chances in using CreamoProt
Looks and tastes like cream for coffee, but is it cream for coffee? Many low-fat products also lack taste or a creamy texture. CreamoProt solves this problem. The particulate does not taste of whey at all. It is as white as snow and looks and feels like light cream for coffee. All products made with CreamoProt taste, smell and feel just as good as similar products which are not made from whey-based materials. In the case of low-fat products, there is actually a demonstrable improvement in the taste and consistency of products made with CreamoProt. Quark products which include a whey particulate are, for example, perceived as extremely creamy.
More turnover with less input: sure to please investors.
With CreamoProt in cheese, you can increase yield by up to six per cent*. Even higher yields are possible for other items where the entire CreamoProt remains in the product. It is not often that investments pay for themselves so quickly. In fact, CreamoProt installations often pay for themselves in under a year! We are pleased to draw up detailed feasibility studies for
you as part of the planning process.
A dozen good reasons for using CreamoProt!
Because your customers benefit:
CreamoProt can be used in almost all milk products
Whey proteins are of high nutritional value
Taste and consistency of low-fat products are improved
Low-calorie replacement for fat Pleasant, creamy texture
Because your company benefits:
Low-cost raw material
Greater yields, of high quality
Machines pay for themselves quickly, sometimes in under a year
Initial profitability calculations support your decision
Because it comes from ALPMA:
Years of practical experience in micro particulation
Pilot plant available on site
We will work closely together with you and support you in all technological aspects
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