Prolait skimmed milk powder 500g

According to fat content (MF) :

• Skimmed milk — < 0.5% fat. Lighter and more stable foam, reduced calorie intake (~35 kcal/100 mL reconstituted), good preservation in powder form (low fat = low oxidation). Standard vending/automatic cappuccino.
• Semi-skimmed milk — 1.5-1.8% fat. A compromise between nutritional balance and taste. Less common in vending machines.
• Whole milk — 3.5% fat. Creamier, richer foam, higher calorie content (~65 kcal/100 mL), shorter shelf life in powder form (fat oxide). Traditional Italian barista standard (fresh UHT milk, not powder).

Prolait skimmed milk is preferred in vending for: long shelf life (best before date ~18 months), versatility (cold/hot dissolution), universal compatibility with cappuccino/tea/chocolate, optimized material cost .

No — contains lactose (natural milk sugar, ~50% of dry weight) and milk proteins (casein + whey, ~35%). Animal dairy product not suitable for:

• Lactose intolerance — presence of unhydrolyzed lactose. The lactose in reconstituted powdered milk may be less easily digested than that in fresh UHT milk.
• Milk protein allergy — presence of casein + whey.
• Vegan diet — animal product.

For lactose-free use, choose a drink based on oats or soy powder (not listed in Cafemalin — contact us for a reference on request).

Yes, Prolait powder produces a stable foam in reconstituted cappuccino — technically, the foam depends on:

• Protein content casein + whey (~35% in skimmed milk powder) — stabilizes air bubbles in surface tension.
• Avoid excessive fat content — fat destabilizes the foam. This is why skimmed milk is preferred over whole milk for automatic cappuccino machines.
• Temperature — optimum 60-65 °C (above this, protein denaturation and loss of foam).
• Beating speed — the steam nozzle or whisk creates the bubbles.

The Prolait signature respects the optimal protein-fat-lactose ratio for stable foam ~30-60 sec in cup (typical cappuccino tasting time).

Standard vending/cappuccino dose : 10 g powder + 100 mL hot water 60 °C = equivalent to 100 mL reconstituted milk. Yield ~50 cups per 500 g.

• Office dispenser ~50 people (2 medium cappuccinos/day = ~100 mL milk/person) — ~1 sachet 500 g / 2 weeks.
• Automatic cappuccino machine CHR (~200 cappuccinos/day) — ~1 sachet 500 g / day.
• Manual preparation office small team — ~1 sachet / 2-3 months.

For large volumes (institutional catering, hotel chains), see bulk formats 5-10 kg (contact us depending on availability).

Best before date: ~18 months after manufacture (see date on packaging) — long shelf life thanks to the low fat content (minimal oxidation). Optimal storage:

• Dry and cool — Temperature 15-20 °C, relative humidity < 65%. Avoid proximity to heat (boiler, radiator).
• Airtight packaging — reseal the bag after each use (clip, tweezers, zip-lock bag). Moisture causes the powder to clump and interferes with dissolving in the machine.
• Protect from light — light can slightly degrade residual vitamins.

Old or poorly stored powder may refuse to dissolve properly in the dispenser (agglomerates blocking the auger) — replace if in doubt.

Prolait — A French brand specializing in professional powdered milk for vending machines and the food service industry. Positioned in the B2B Ho.Re.Ca sector : consistent industrial reliability, optimized vending particle size (~200 microns), and a formulation suitable for cappuccinos and reconstituted hot drinks. Made in France — milk collected and processed in France, using standard European industrial processes (EC 2597/97, ​​Directive 2001/114/EC on powdered milk).

An alternative to Italian vending brands (Ristora, Nestlé Nespresso Milk Frother, etc.) — a "made in France" signature for establishments committed to this value.