Сухое каштановое молоко веганское, Київ

• Support and Recommendation for Preparation. Composition: 83% of chestnut orekhov, 10% maltodextrin, 5% pea white, 2% natural flavoring.

Состав: 83% каштановых орехов, 10% мальтодекстрина, 5% горохового белка, 2% натурального ароматизатора.
Recommendations on the preparation of cooking chestnut milk: for the preparation of the same portions (200 ml.), Take 20 - 30 grams of dry chestnut milk, depend on warm water not sore 40 ℃, flush into the ponds of one. The milk will be given milk in the Flow 10 - 15 minutes.
Country Learning: China.

• Issue of the use dry milk In Ukraine, with a need of needy sproz for sprouting the types of milk streamlifting, with this sprozo sproz not only on sprouting milk, but also on the products that are harvested on the basis of rasteline milk species. в производстве

В Украине с каждым годом потребительский спрос на растительные виды молока стремительно растет, при этом растет спрос не только на растительное молоко, но и на продукты, которые сделаны на основе растительных видов молока.
Chestnut milk is briefly exostical in our country, the topics do not make it a lot of bale interests in prosevatives dry tomorrows Uglevodov. и протеинов, поскольку имеет низкий гликемический индекс, и хорошее соотношение белков и углеводов.
Also chestnut milk milk has many advantages:
- Bolshaya loudness (milk milk for 83% of the chestnut orekhov of the higher variety).
- not sooting of extra components (recipe of which is ideally jerkivaya is ticking of milk)
= - Natural composition (not sooting of chemical flavors and additives)
= - a hunting stream (a dry chestnut milk rate 24 months, for ego fever is not a lot of place, as well - Positionally and inserted into a protuberance (dried milk will be added to the needy proportion for the introduction of non -existently inbid roofing and optimal composition.
- Удобно и выгодно использовать в производстве (поскольку именно сухое молоко можно добавить в нужной пропорции для выведения необходимых вкусовых качеств и оптимального состава. С 1 килограмма сухого каштанового молока получается до 10 литров жидкого)
(// tractor-service.com)
• HDE supersed dry chestnut milk

Dry chestnut milk is used for preparation of chestnut milk, confectionery creams, proteins, dry tomorrows, ore pastes, chocolate, biscuits, rakhat-lukuma, KOEKOV, CRUSSANOV, ECLERE, TOURTOV, confusion, yogurt. coffee, strips, frozen and many.

? Requirement of sparkle milk is a nationwhile in all the world by 9%. At this, people are predicted by rastiteling milk, the jerk it does not redeem cow, not soothable cholesterol and lactose. And also when the rasteline milk is brought into the atmosphere is less than greenhouse gas.

Потребление растительного молока стремительно растет вверх во всем мире на 9% ежегодно. При этом люди предпочитают растительное молоко, поскольку оно по питательности не уступает коровьему, при этом не содержит холестерин и лактозу. А также при производстве растительного молока в атмосферу поступает намного меньше парниковых газов.
Lider on the need of chestnut milk is read France. In the main French, chestnut milk is used for the preparation of soups, creams for different desserts.
Here what is written about chestnut dry milk, chef of French restaurant Michel Bulanga:
= I was a friendly blown to the sort of storage chestnut milk milk=. It is in that our restaurant is specific to the monoblan dessert, we delay that we delay 300 porches of this wonderful dessert for our sincere. For the ego preparation all gaved the head components, this chestnut puree and paste. Our restaurant purchased an order of 900 kg of chestnut puree and 900 kg of chestnut paste, the pier was not all forgively purchased.
Recently, my friends from Montpelli, brought me dry chestnut milk, which they bought it in a pairmo. I tried the daily milk, and honestly speak, thoughtfully thought that it would not get the tently bother, the recession of the excellent from the sake of the sake of the fresh product is not in the fresh product.
And I tasted a non -chestnut milk, and was very affectionately blown, the soot of the cache was so much in the fresh cream from the chestnut puree and chestnut paste. Already on the traveling day, I tried the "monoblan" with a cream, which was a lot of pain from chestnut dry milk, all the caretacles came to the east of such a bit.
From that day, our restaurant is exposed only chestnut milk for the preparation of creams. Also, we have to use the Mindeal torment, we began to use dry milk milk. Rastiteling milk milk, permanently reconstructed, for him not needed many place, and it does not intelligate its air conditioning. Early we had to make the purchase of chestnut puree and pasta for 3 days, they will turn the gray on the skewers, they will be released, if it does not come in the recipe, etc. Now the gravity of dry chestnut milk, we are economa many times and media. We can advise the seeds with new tips of our restaurant.

Our Vega Era Company realizes the wholesale of dried red milk. Hold on us to get painful detail of information.

= (*mining wholesale from 25 kg. Centers squeeze from the purchase of purchasing)