Im Neuen Felde 87
Tel: 00495818060 Fax: 00495818069000
Email: [email protected]
Under the brand ‘Uelzena Ingredients’ the dairy cooperative Uelzena eG and their subsidiary WS Warmsener Spezialitäten GmbH offer a broad dairy based range of high quality food ingredients to the confectionery, baking, ice cream and delicatessen industries. The product portfolio includes milk powder, milk fats and sweetened condensed milk, different yoghurt and cream products as well as customized fat compounds and premixes.
Milk powders +++ Uelzena supplies low heat and medium heat skimmed milk powder and buttermilk powder for chocolate and confectionery products. All milk powder variations are characterized by their balanced and still pronounced milk flavor and excellent processing properties they impart to confectionery and chocolate products. The skimmed milk powder is certified according to kosher and halal requirements.
Milk fats +++ Besides standard butter and butterfat qualities, Uelzena can provide very special milk fat products. Using a unique fractionation technology, hard stearins are separated from soft or liquid oleins, and the individual fractions can be recombined into a wealth of products with defined melting points and degrees of hardness or a certain melting behavior. Another process, namely deodoration, allows the removal of both color and – if needed - taste from butter, while the reduction of cholesterol is also possible. The result: white fat for special applications.
Sweetened condensed milk and cream products +++ Uelzena’s subsidiary company, Warmsener Spezialitäten GmbH, is specialized in producing sweetened condensed milk with various fat levels and dry matter content. Their product range is completed by liquid ice cream mixes and versatile cream products (also lactose free) as well as fat compounds for the bakery and delicatessen industry.
Contract manufacturing of butter and anhydrous milk fat +++ Uelzena also offers contract production of butter and anhydrous milk fat as well as contract processing like fractionation and/or deodoration of milkfat or standardizing the milk fat and dry matter content of cream products.