Dried milk
Dried milk

Dried milk

Drum dried milk powder for chocolate Milk powder is a main ingredient for the production of chocolate. It not only determines the taste of the chocolate but also influences the production process and has a large economic impact. For more than hundred years the chocolate industry uses mainly drum dried milk powder. Drum dried milk powder possesses a large amount of free fat, which make it possible to reduce the expensive cacao butter in chocolate. The special caramel taste of drum dried milk powder is very important for chocolate and gives chocolate its unique caramel taste. Moreover, this type of milk powder has a positive effect on fluidity properties of the chocolate mass. These characteristics are of vital importance for the production process. All these advantages make drum dried milk powder an indispensable component of milk chocolate

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Flyer Milk drying

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Features

  • Ingredient for confectionary industry
  • High free fat content
  • Unique caramel taste
  • Reduces the amount of cacao butter

General process description

Production of the milk powder takes a place in several stages: raw milk handling, liquid treatment, milk concentration, drying and milk powder handling. The most important stage before the drying is milk concentration. This is often done by means of vacuum evaporators because of their low overall energy consumption. In general, drying processes are characterized by high energy requirement. Removing water by drying is more costly than by vacuum evaporation. Therefore, as much water as possible will be removed during the concentration stage. The latest evaporator technology makes it possible to remove more than 55 % water. After the concentration stage the concentrated milk with a dry solids content of 40 - 45 % is fed to the drum dryer. The milk will be further concentrated in the sump between two drums. The milk will adhere to the rotating drums. After almost one rotation the dried product film - thin as a paper sheet - is scraped off by the knives. The dried film is transported to a cooler and will be transported from thereon to silos and / or packaging machine.

Drum drying process

The drum body of the drum dryer is heated on the inside by steam. A special composition of cast iron gives the drum a combination of favourable properties: very accurate shape retention even at high steam pressure and temperature, and excellent "scraping properties" for the scraping knife.
Steam heating gives a uniform temperature distribution over the drum surface and this results in a consistent product quality. The steam condenses on the inside of the drying drum. The condensate is continuously removed from the drum, so that the largest possible surface area remains available on the inside of the drum for condensation of the steam. The steam system is a closed system, which means that the product cannot come into contact with the steam or condensate.

Depending on the design of the drum dryer, the product is applied continuously as a thin film on the underside or top of the main drum. As the drum rotates and is heated on the inside, the product dries on the outside of the drum surface. The short exposure to a high temperature reduces the risk of damage to the product. The water or solvent evaporates and leaves the process at the top. If necessary, the vapour can also be sucked off locally around the drum. The dried product film finally reaches the knife and is scraped off.

In a double drum dryer the product is fed into the sump between the two main drums (which always rotate in opposite directions). The small gap between the drums can be set accurately to obtain a desired film layer .

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Milk drying process
Milk drying process