Dry dairy products are powdered milk processing products, serving as important raw materials for the food, confectionery, bakery, and ice cream industries. Dry cream (26% and 50% fat) is used for producing fillings, creams, ice cream, capsule coffee, vending machines, and reconstitution into liquid cream. Dry milk is used for reconstitution into drinking milk, production of yogurts, fermented milk products, chocolate, and baby food. Whey-fat concentrate (WFC) is a fine powder based on skimmed milk or milk whey with added vegetable fats. An economical alternative to natural dry cream for industrial use. Origin: Russia, Belarus, Argentina, New Zealand. Packaging: 25 kg bags, 25 kg boxes. Storage conditions: dry room at +1..+10°C, shelf life up to 12 months.