Milk

Milk. The taste of Kinder.

Milk is one of the ingredients that gives Kinder products the taste you love, that’s why we take so much care in getting it just right.

Our quality guarantee

Milk is a key ingredient for Kinder included in all of our products. Thus, we only select milk from carefully selected suppliers consistently guaranteeing milk’s taste, quality and safety. When selecting suppliers our requirements are very strict and only around 30 dairies in the world have become Kinder long-lasting partners.

The controls we carry out on our milk following our guidelines are more numerous and some of them even stricter than the standard requirement of the legislation.
Milk Part 1

From farm to recipe

Milk Part 2

We use different types of milk across our products and for most of them we use powdered milk, obtained by removing most of the water.

Right after each milking, the milk is brought to a temperature of 4°C and shipped by tank to the dairy where it is tested. Here, the cream is separated from the milk to obtain semi skimmed and skimmed milk. The milk is analysed and standardized in fat and protein content. It is then pasteurized at 75°C for just few seconds and cooled once again, to make sure it is safe, free from harmful bacteria, yet maintaining  its characteristics .

Milk Part 2

To transform the liquid milk into powdered milk we carry on one additional step, a “spray drying” phase, where a careful hot air treatment allows for most of the water content to evaporate. The process is carried out with technologies that maintain at best the original properties of the liquid milk.

This whole process is done within 48 hours after the milk arrives at the dairies, to maintain at best its taste and sensory characteristics. The milk is now ready to be used in our recipes. 
There are also other dairy products, milk derivates, like anhydrous milk fat, whey, and milk protein, that are also used for their specific qualities that make Kinder’s product taste unique. 

Other dairy products

Anhydrous milk fat

Anhydrous milk fat

Anhydrous milk fat is made from the cream that is separated from fresh milk. The cream is first pasteurized and then centrifuged to be transformed into butter. It is an ideal ingredient in the making of chocolates and fillings and other confectionery products. Its creamy consistency and delicate flavour enhances some of our products tasting experience and smoothness.
Whey

Whey

Whey is a component of cow’s milk deriving from fresh cheese-making process. Its food value has been recognized and exploited since ancient times, first by Egyptians and then by Romans. Today whey is a highly appreciated ingredient, thanks to its special flavour and aroma contribution to pastry products.
Milk protein

Milk protein

We consider that we have two types of milk protein: caseins and whey protein. Either skimmed milk or whey, depending on the product desired, is passed through special filters that catch the proteins and create a "protein concentrate", which is then dried. We use small quantities of milk protein in Kinder Joy, Kinder Bueno White, Kinder Bueno Ice cream and in most of our bakery products like Kinder Brioss and Kinder Colazione Più.

Working with suppliers we trust.

Milk part 3

We can trace all our milk back to dairy farms globally. 

We have developed long-term relationships with carefully selected milk producers who respect our strict quality standards.

We collaborate with them to drive continuous improvement and encourage them to adopt best practices in milk production. This enables us to insure and even improve the quality of our milk. 

Milk part 3

All our ingredients

Milk
Cocoa
Hazelnuts
Honey
Cereals
Eggs
Fats and oils
Palm Oil
Palm Oil
Sugar
Malt
extract
Baker's
yeast
Emulsifiers
Emulsifiers
raisingagents
Raising
agents
Flavourings
Flavourings
Thickener
Glazing
agents
water
Humectant
Lemon
juice
Coconut
Coffee Extract
Coffee Extract
Yoghurt
Yogurt
Salt