RECEPTION
We only use raw materials that fulfil the required quality standards.
FILTERING
This is the Process through which weird materials are retained from liquid whey.
COOLING
Cooling temperature must be between 4-8 °C in order to maintain intact all raw material characteristics.
NANOFILTRATION
Whey is retained in selective membranes to reduce the salty content (monovalent cations).
STORAGE
Storage allows segregation of raw and other materials during the process.
ELECTRODIALYSIS
Whey salts are ionized selectively and removed up to 90%.
PASTEURIZATION
Innocuousness product is guaranteed at a temperature of 72 °C (15 seconds).
EVAPORIZATION
Water content within whey is reduced through a vacuum process which preserves the product’s nutritional quality with a rational energetic expense.
CRYSTALLIZER
Natural lactose crystallizing process is favored in order to obtain a final product with low higroscopicity characteristics.
DRYING
Whey is pulverized with a dry and hot air current by means of a spray system. This decreases its humidity content fast and evenly.
DESHUMIDIFICATION AND COOLING
Powder temperature is reduced and desired humidity is achieved.
PACKAGING
Packing consists of bags of 25 kg made of 80 microns crystal polyethylene. The internal bag is filled and thermo-sealed. The external bag, made of triple Kraft paper, is sewed and stowed.
