Milk. The taste of Kinder.
Milk is one of the ingredients that gives Kinder products the taste you love, that’s why we take so much care in getting it just right.
Our quality guarantee
Milk is a key ingredient for Kinder included in all of our products. Thus, we only select milk from carefully selected suppliers consistently guaranteeing milk’s taste, quality and safety. When selecting suppliers our requirements are very strict and only around 30 dairies in the world have become Kinder long-lasting partners.
The controls we carry out on our milk following our guidelines are more numerous and some of them even stricter than the standard requirement of the legislation.
To transform the liquid milk into powdered milk we carry on one additional step, a “spray drying” phase, where a careful hot air treatment allows for most of the water content to evaporate. The process is carried out with technologies that maintain at best the original properties of the liquid milk.
This whole process is done within 48 hours after the milk arrives at the dairies, to maintain at best its taste and sensory characteristics. The milk is now ready to be used in our recipes.
There are also other dairy products, milk derivates, like anhydrous milk fat, whey, and milk protein, that are also used for their specific qualities that make Kinder’s product taste unique.
Other dairy products
Anhydrous milk fat
Anhydrous milk fat is made from the cream that is separated from fresh milk. The cream is first pasteurized and then centrifuged to be transformed into butter. It is an ideal ingredient in the making of chocolates and fillings and other confectionery products. Its creamy consistency and delicate flavour enhances some of our products tasting experience and smoothness.
Whey
Whey is a component of cow’s milk deriving from fresh cheese-making process. Its food value has been recognized and exploited since ancient times, first by Egyptians and then by Romans. Today whey is a highly appreciated ingredient, thanks to its special flavour and aroma contribution to pastry products.
Milk protein
We consider that we have two types of milk protein: caseins and whey protein. Either skimmed milk or whey, depending on the product desired, is passed through special filters that catch the proteins and create a "protein concentrate", which is then dried. We use small quantities of milk protein in Kinder Joy, Kinder Bueno White, Kinder Bueno Ice cream and in most of our bakery products like Kinder Brioss and Kinder Colazione Più.
