Dairies - Import export

Butter is staple in baking, cooking, and as a spread, valued for its flavor and culinary versatility.

A staple in baking, cooking, and as a spread, valued for its flavor and culinary versatility. *And a concentrated dairy fat used in chocolate, confectionery, and baking, known for enhancing richness and texture.

Dairy and milk products are an important part of many kitchen recipes. They are a valuable source of protein, minerals, vitamins A, D, B2, B12, and when taken in appropriate amounts, they promote the overall vitality of the body. Products obtained from high-quality milk have a simple composition with live bacterial cultures. They regulate the processes of digestion, positively influencing the health condition.

Commercial Information Unit packaging – 25 kg Unit packaging on layer – 5 pcs Unit packaging on palette – 40 pcs/1000kg Minimum order One Truck – 24 tones Specification: Product: Sweet Whey Powder Taste / Colour : Typically Whey Flavour, Free from undesirable off-notes/ Pale Cream to Yellowish Storage / Shelf life: cool (≤ 25° C) and dry (≤ 65% rel. humidity), in the original packaging min. 12 months Packaging: multiply paper bags with PE-liner 25 kg net; Typical Range / Limit chemical analysis: Fat ( % ) ≤ 1,5 Moisture ( % ) 5 Ash ( % ) ≤ 8,5 Lactose 61%-75,4% Solubility Index ( ml ) ≤ 2,0 Protein 11% min pH 6 min Disc B max Acidity 8,5 SH max Inhibitors negative Bacteriological Analysis: TPC/g ≤ 30.000

Unit packaging – 25 kg Unit packaging on layer – 5 pcs Unit packaging on palette – 40 pcs/1000kg Minimum order One Truck – 24 tones Specification: Product: Skimmed milk powder ADPI Extra Grade standard * Taste / Colour : white to pale yellow powder, with fresh typical smell and taste, no added ingredients Storage / Shelf life: cool (≤ 25° C) and dry (≤ 65% rel. humidity), in the original packaging min. 12 months Packaging: multiply paper bags with PE-liner 25 kg net; Big Bags have to be made from 100% polypropylene, either with PE-liner or with an inside coating of PP; bulks must be clean typical range / limit Chemical Analysis: Fat ( % ) ≤ 1,5 Moisture ( % ) ≤ 4,5 ≤ 5,0 Titratable acidity (% ) ≤ 0,17 Solubility Index ( ml ) ≤ 2,0 max. C (22,5 mg)

Product Name: Goat Milk Powder Goat Fat, % 26 min Protein, % 23.5 min Reconstituted Lactic Acidity, oT 18 max Moisture, % 5.0 max Insolubility Index, ml 1.0 max Impurity Index, mg/kg 6 max Yeast and Mold, cfu/g 50 max Total Plate Count, cfu/g 20000 max Coliform, mpn/100g 90 max Pathogenic Germ Not present Antibiotic Not present

Commercial Information Unit packaging – 25 kg Unit packaging on layer – 5 pcs Unit packaging on palette – 40 pcs/1000kg Minimum order One Truck – 24 tones Specification: Product: Full Cream milk powder ADPI Extra Grade standard * Taste / Colour : white to pale yellow powder, with fresh typical smell and taste, no added ingredients Storage / Shelf life: cool (≤ 25° C) and dry (≤ 65% rel. humidity), in the original packaging min. 12 months Packaging: multiply paper bags with PE-liner 25 kg net; Typical Range / Limit chemical analysis: Fat ( % ) ≤ 26.00% Moisture ( % ) ≤ 4,5 ≤ 5,0 Titratable acidity (% ) ≤ 0,17

Camel milk contains an insulin-like protein which makes it very suitable for people with diabetes. Camel Milk Powder (Spray dried processing: all nutritional values and qualities of fresh camel milk are preserved) Camel Milk differs in several aspects from cow milk. Camel milk contains less lactose and proteins than cow’s milk and it does not contain β-lactoglobulin, the most common cause of cow’s milk allergy. Therefore, camel milk is appropriate for people who are allergic for cow’s milk. In addition, the camel milk contains an insulin-like protein which makes it very suitable for people with diabetes. Because camel milk contains high concentrations of anti-inflammatory proteins, it is also beneficial for people with gastro- intestinal diseases.

The name butter is reserved for products without vegetable fat admixtures with a specific milk fat content - at least 82% (not more than 16% water and 2% dry non-fat milk). It is made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. The product is rich in vitamins A, D, K.

Acid Casein is made from pasteurized and skimmed milk, which is then coagulated using hydrochloric acid. One of the key features is its high nutritional value, as it contains a significant amount of amino acids and protein. Additionally, it has emulsifying and water-binding properties that improve the texture and flavor of the final product. The final product is a small-grained, free-flowing powder of light color, with a neutral odor and taste, ranging from 30 to 90 mesh. The shelf life of Acid Casein is 12 months, making it a reliable ingredient for food manufacturers and producers. It is available in 20, 25 kg bags, and Big Bags. Apart from its use in the food industry, Acid Casein is also popular in the cosmetic, paper, and paint manufacturing industries. It is also adopted in the production of waterproof casein adhesives, which are used for gluing wood, veneers, plywood, furniture, texture, leather, and aluminum foil.

UHT MIlk contains lots of minerals and vitamin C. Heating milk with the UHT system does not reduce the content or biological value of milk protein, and even makes it more easily digestible by the human body due to easier access of digestive enzymes to the denatured protein molecules. UHT milk is produced by heating milk to around 140ᵒC for 2-5 seconds in order to sterilize the product and eradicate bacterial growth which causes the milk to spoil. During the production of UHT milk, a Maillard reaction occurs, which leads to a change in color, taste and/or odor. After opening, it should be stored in the fridge.

The rennet casein is made from skimmed milk coagulated with rennet. After coagulation, it is separated from the whey proteins, lactose, and minerals in order to purify the final product. Later, it is concentrated and dried. The final product comes in the form of a small-grained, free-flowing powder of creamy white color, with neutral odor and taste. Foodcom S.A. supplies natural and fresh Rennet Casein with 30 to 90 mesh.

Demineralized whey powder (WP Demi) is whey powder with reduced mineral content, this product is perfect for infant formulas and health-focused food applications.

Sweet Whey Powder (SWP) commonly used in animal feeds, confections, and as a nutritional supplement in various food products.

Skimmed Milk Powder (SMP) is a low-fat dairy product ideal for use in confectionery, baked goods, and baby formulas where lower fat content is desired.

Potato starch used as a thickener and binder in sauces, soups, and processed foods, noted for its neutral taste and high binding strength.

Whey Protein Concentrate (WPC) is popular in nutritional supplements and sports foods, valued for its HIGHT PROTEINS content and digestibility.

Dairy fudge 125 g Fruit jellies in chocolate 200 g Gingerbread Christmas Tree Coffee Brazil Santos 200 g Gooseberry in chocolate 125 g Hazelnuts in chocolate 125 g A set of honeys 3 x 40 g Kogutki - chocolate candies with nut filling 125 g Strawberries in chocolate 60 g

Chokeberry in chocolate 125 g Peanuts in caramel 125 g Mug latte roses 300 ml Dark chocolate 50 g Cheers - lavender tea with rose 50 g Dairy fudge 125 g Plums in chocolate 125 g Chocolate truffles 125 g Smakulki - crisps in chocolate 140 g Chocolate candies with nut filling 125 g