A low cost product with all the qualities and characteristics of a fresh milk.

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  Leo 260

  Full cream milk substitute, which can splendidly substitute full cream milk in bakery,confectionery,croissant and cookie making. It has the same organoleptic characteristics as milk. Not recommended for ice cream or portion servings.

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  Full-Fat Milk Powder

  Full cream powder with 26% fat. It can replace fresh milk in all its uses, bakery,confectionery,croissanterie,biscuit making, pasta making and ice cream preparation. It has the same organoleptic and functional characteristics of fresh milk.

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