Saturday 02 March 2024
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MILBOK, the partially condensed milk with 5.5 grams of protein

The result is a partially condensed milk that uses an innovative technology that removes some of the water content of the milk while controlling the ratio of fat to protein (something not possible with the same homemade preparation)

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MILAN – While part of the world is moving toward vegetable beverages as an alternative to cow’s milk, there are companies that are betting everything on the creation of a super milk: the name MILBOK stands out, the milk with more milk: inside, 5.5 grams more protein, + 5.0 grams more high-quality fat and an addition of 200 milligrams of calcium.

We are talking about a cow’s milk that has storage conditions of 0°C-25°C for a shelf life of 6 months. But let’s take a step back to understand the origin of this product.

DVG De Vecchi

BeFood is a dairy company founded in 2014 by a team of experts from the Czech Republic and China who wanted to employ their know-how in milk production to create a competition-ready milk for the specialty market in Europe.

This is how MILBOK originated

Under inspiration from what often happens in championship baristas, MILBOK is produced using the free distillation (or fractional freezing) technique.

Triesteexpresso

The result is a partially condensed milk that uses an innovative technology that removes some of the water content of the milk while controlling the ratio of fat to protein (something not possible with the same homemade preparation).

The fat level is controlled to 5 percent precisely so as not to risk covering up the characteristics of the coffee-which is common with some high-fat beverages-while the protein level is set at 5.5 percent, which is considerably higher than that of typical cow’s milk.

This percentage ensures better creaminess, consistency and stability. All nutritional levels are standardized, which makes it very predictable and helps baristas keep their milk drinks consistent.

Another plus: there are no sweeteners, no additives, just pure milk.

The secret to the perfect creamer lies in the protein which results in better whipping of the milk. Fat, on the other hand, can have a significant effect on the stability of the milk cream. MILBOK is also the ready solution for coffee shops that want to have a consistent product available to baristas.

Adéla Kupčíková: “At our coffee shop, Coffee Source – Francouzská, MILBOK plays a central role in a popular beverage known as the “Dirty Coffee,” which has been gaining significant popularity, especially on warmer days. We appreciate MILBOK for its delightful texture and sweet flavor, reminiscent of cream. Its compatibility with natural coffees has been a key factor in the growing success of this drink.

Dirty Coffee (photo granted)

The unique qualities of MILBOK have added an extra layer of richness and creaminess to our Dirty Coffee, creating a refreshing and indulgent experience for our customers. We believe that MILBOK’s distinctive texture and sweet notes have contributed to its appeal, making it a favorite choice among our customers.

We also use MILBOK in classic espresso-based drinks; it comes with an additional charge, similar to oat milk, for instance. Currently, it hasn’t gained such popularity for people to choose it on a regular basis, but occasionally, some customers do. There are those who love it, but there are also customers for whom it becomes a very dense coffee beverage.”

World latte art champions Manuela Fensore and Carmen Clemente, have also tried MILBOK

“Having been able to test a small amount of it as a sample, their response was positive: “It comes well with milk frothing, with a silky cream, so we would be curious to try more of it to evaluate even better its characteristics for in-cup yield.”

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