Getting the foam balance right
The production process for plant-based 'milks' can generate excessive foam, and this can be a hindrance for manufacturers, but it’s one of the ways Palsgaard® MilkFoam 204 can be of use. Li Ying explains: “When we go through the production with these plant-based 'milks' we need to minimise the amount of foam generated during processing, but at the same time, we want the final product to create a very good and stable foam, so it’s a delicate balance.
“We had to do quite a few adjustments until we got it right, but our product, Palsgaard® MilkFoam 204, has the added benefit of being able to reduce the amount of foam that appears during the production process while at the same time when you froth the finished product, it can give a very fine, micro-foam layer on top of the coffee. I would say one of the biggest challenges was trying to work with this excessive foaming produced during the processing, and we were able to develop Palsgaard® MilkFoam 204 to help minimise that.”