Milk protein specialities
Our milk protein specialities (also called milk protein compounds) are versatile in their application and meet different requirements. They consist of differently processed milk proteins and offer standardised and consistent functionality.
Our Burolac® products can be used in pastry products to replace the addition of egg in fine baked goods or, like our Meggle Mulin®, they can be used for making a glazing agent. Our Vinplus®, on the other hand, is used as a clarifying agent for liquids.
Here you will find an application video and interesting details for the use of Burolac® as a glazing agent.
Characteristics and benefits:
- Enhances browning of pastries
- High convenience factor
- Egg replacer (partial or complete)
- Protein enrichment
- Easy storage and handling
- Religious aspects / specific diets
- Improved look through an even and shiny glaze and browning
- Microbiological benefits
|Shelf life||Origin||Characteristics / Application||
|Burolac® SM||18 M||GER||egg replacer for bakery products||✓||✓|
|Burolac® SM 801||18 M||GER||egg replacer for bakery products||✓||✓|
|Burolac® Glaze 001||24 M||GER||glazing agent for industrial production, clean label declaration||✓||✓|
|Meggle Mulin®||24 M||GER||glazing agent for industrial production||✓||✓|
|Vinplus®||36 M||GER||clarification of liquids, f.e. wine, juices||✓||✓|