Optimized protein-to-fat ratio gives MILBOK a better, texture, foam stability and a natural creamy flavor.
- More protein is essential for CREATING MILK FOAM. Offers micro-foam stability and structure; enables beautiful latte-art creation.
- More Fat IS A FLAVOR CARRIER. Adds fullness and creaminess to the foam; contributes to the overall flavor perception of milk foam on the palate.
- More Lactose ADDS SWEETNESS. No need to add sugar.
- Easy and quick to steam. The higher protein helps MILBOK steam quickly, at the ideal temperature of 55°C.
- Thick and creamy. The reduced water content adds thickness and creaminess to your drinks.
- Rich in nutrition. The high protein and fat makes your drinks more nutritious.
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