This milk powder comes from the Netherlands and enjoys a world-renowned history of 100 years. Over the years, it has been praised a lot, but it is the pride of Holland.
The milk used in this milk powder is skim milk, which is nutritionally better than the milk powder produced by reduced milk and will not be polluted twice. In addition, the raw materials of 1, 2, and 3 do not need special attention. Even with different grades of milk powder, the raw materials of Haipunokai's milk powder have not changed much.
Some milk powder will add some raw materials that can reduce the cost to the high-end milk powder, such as maltodextrin or glucose syrup, but this milk powder of Hapnokai has not done so, and the price of each milk powder is the same.
Extended data:
Treatment of milk powder caking:
First of all, when making milk powder, milk powder is often hung on the wall. In fact, this is a normal phenomenon, because protein and fat in milk powder are insoluble or slightly soluble in water, but this will not affect the quality of milk powder, so you don't have to worry too much.
The quality of this milk powder is very good, its powder is fine, it smells very fragrant and its solubility is quite good. Generally speaking, there will be no milk powder hanging on the wall, but if you make mistakes or mistakes in the brewing process, it will also have an impact.
Generally speaking, the water temperature of milk powder should be adjusted first. The water temperature should be controlled at about 40 to 60 degrees Celsius. If it is too hot or too cold, it needs to be adjusted. If it is too hot, it will destroy the nutrition of milk powder. Too cold will affect the dissolution of milk powder, leading to caking or hanging on the wall. The second is proportion. Too thick or too thin is not suitable for babies. It is best to add water first and then milk powder to adjust the consistency of milk powder.