26% of Vegetable Fat and 20% of Milk Protein.
Dairy compounds act as fillers and sources of milk fat and protein and provide excellent results as:
- Cost reduction.
- Milk flavour.
- Creaminess, body and texture.
- Standardization of the final product.
- Excellent dispersibility, solubility and stability.
- Ease of application.
- Regularity of supply.