Cafemaster Australia Pty Ltd are agents and merchant importers in Australia and New Zealand for this unique granulated milk powder and drinking chocolate product with an established network of distributors nationwide.
Cafemaster source the best available ingredients and produce not only their own house brand but are able to supply special private label to the trade of high calibrated granulated milk and drinking chocolate recognized throughout as the 1st choice when it comes to vending and automatic hot beverage machines
Distribution is in the main through approved dealers throughout Australia, New Zealand and the Pacific Region.
Many of these are suppliers of other ingredients and products and who use various types off equipment to support their sales.
The Company concentrates solely on the sales and distribution of granulated milk and chocolate powder now. Both are unique with exceptionally good taste and ideal for hot beverage vending and catering applications.
Cafemaster Australia Pty Ltd are dedicated to stable supply and support throughout the market place and pride themselves as being market leader when it comes to granulated milk powder and drinking chocolate.
A great product only comes from great experience
Our principal and founder Jim Pantelos is the master of his art, known for his enthusiasm and passion for life, trusted for his expertise, and undoubtedly an icon in the industry. His dedication to quality is matched only by his long list of achievements over the past four decades.
Cafemaster was first incorporated 1985 by Jim in Adelaide as the South Australian and Northern Territory agent for Douwe Egberts frozen liquid coffee and tea dispensed through one of the first automatic hot beverage machines.
Jim’s early pursuit for automatic espresso machines led him to all the major international exhibitions and which fueled an obsession to re quantify the fresh bean to cup coffee machine He developed a knowledge for state of art equipment and the products best suited to enhance the performance thereof. Having imported and distributed the leading brands of their time, and applied his methods and theories to successfully market same, Jim has changed the dynamics of quality hot beverages and the equipment required to produce cup after identical cup.
That coffee, latte ‘or chocolate we enjoy from automatic beverages machines today owes many thanks to Jim who recognized the demand for quality and, by combining hard work and the love for his craft, built a company that plays a significant part in introducing high quality equipment and ingredients to the broader community. The foundation of what is now a sophisticated and creative industry throughout the Australian and New Zealand marketplace.
Milk and Office Coffee Machines
Fresh Milk Coffee Machines
Fresh milk combined with high quality well extracted espresso is the ultimate experience for the coffee connoisseur, however in an office where time is money and with so many automatic machines around you have to be critical of all aspects to insure you make the right investment and save money.
Fresh milk provides great taste however there are other elements which should be considered the likes of unit cost, storage, waste and hygiene A two litre container of milk will make around ten 200 ml lattes or cappuccinos. (280ml cup/mug)
Storage can be an issue in the workplace, serving 100 drinks per day would require 20 litres (10 containers ), for 200cups you do the math. and so on. This can create issues for businesses with limited space and who don’t have the luxury of walk in fridges. Waste should also be considered at the end of the week having to throw away milk gone off.
Daily cleaning (several times) and sanitizing of fresh milk machines is essential to maintain professional hygiene with parts in contact with milk having to be stripped and sanitized. High end machines will have automatic cycles but still require manual stripping down daily, which can take up to 20 minutes and essential to insure optimum performance
Powdered Milk Commercial Machines
There has been a vast improvement in powdered milk products in recent years, with the introduction of granulated skimmed milk which has seen “milk topping’ and “whitener” fast become a thing of the past.
Coupled with the new type automatic coffee machines now available the granulated product provides for a thick creamy milk with exceptional flavour and as close to fresh milk you are ever going to get.
Added benefits such as being very low fat and 100% dairy and lactose free with no additives or preservatives, not to mention quick dissolving. A 500g pack of granulated skimmed milk yields around fifty 200ml drinks,
and less than the cost of a cup of fresh milk.
A box of granulated skim milk contains 20 packs, and will yield 1000 cups. The equivalent using fresh milk equates to 100 two litre containers.
Granulated milk has a shelf life around 18 months and can be easily stored in a cupboard. Needless to say cleaning time is greatly reduced using granulated milk, with a daily clean taking around 5 minutes.
Other options with powdered milk when mixed with water allow you regulate the creaminess and store in your fridge, just like the fresh product, thus no fridge storage issues.
In summary, fresh milk provides the ultimate taste but when you weigh up the storage, waste,cleaning time and unit costs associated, then granulated milk far surpasses its fresh milk counterpart.
Milk powder for use in automatic coffee machines
Much time is spent sourcing the right coffee and machine, but in the end is it “all about the base”
In recent years we have seen a swing towards automatic type coffee beverage machines for use in the workplace which also grind the bean fresh as required, and not only save time but offer as good an espresso as the traditional barista café type machine.
But have you really thought about the end product?
Of all the coffee type beverages consumed in this region of the world, espresso and long black equate for about 10% of that consumed. The rest are all milk related, yes that’s right, latte, cappuccino, flat white, and so on not to mention chocolate which contains milk powder also.
In the end that top quality arabica blend of coffee with the best “crema” ever produced gets over powdered and saturated with milk be it from a café barista or automatic type machine, which reflects on the end taste profile.
Sourcing the right type of milk should be as important as the coffee but many get sold on the coffee aspect and forget about the end result
There are real milk and milk powders so where do I go?
The obvious is real milk, be it full cream or skim, but in a commercial application this is not always possible due to the continual sanitizing, refrigeration and waste issues as I have well documented in the past
So we go to the next option, milk powder which is what my story is really about.
The market is inundated with milk powders especially from this dairy producing nation, but realistically not all are suited for coffee machine application and more importantly produce a sub standard beverage and which can kill off all the taste of your fine arabica blended coffee
In automatic machine applications starting from the bottom you will find whiteners (non dairy), topping (part dairy), vending milk powder (all dairy), and then granulated or freeze dried milk as some like to call it. (all dairy)
Naturally these are all price related but still require around 10-14 gram per milk based serve and can vary in price dramatically, as does instant powdered coffee to granulated or freeze dried coffee, robusta beans to the arabica bean varieties, for the coffee lover, but in the end that overall milk powder cost difference as per serve cost and few cents more to the overall cost for granulated milk is overlooked, with many choosing the cheaper option not only destroying your high grade extracted coffee but also effecting the performance of your equipment
From a technical point of view also think about the down time, loss of sales and callout expenses many face with clogging, ventilation issues due to the very fine powdered composition, poor product quality, and all related and effecting equipment performance…albeit for a few cents more
New technology now sees the introduction of granulated milk powder which is not only is as close to fresh milk as you can get with the same nutrients and benefits but also has many other advantages and applications as opposed to its powdered counterparts
In the end, is it really “all about the base?”
Perhaps, think again when it comes to selecting a milk powder for your high end automatic coffee machine.
Extended Life: Fluid milk lasts only 14 days on the shelf in comparison to granulated powdered milk, which has an extended shelf life of 18 months. This extension is the result of removing almost all the moisture from fluid milk.
Economical: Since granulated milk does not require expensive refrigeration, it is more economical than regular milk during storage. In addition, a 500g pack weighs less than the equivalent 4-5 litres of fluid milk, making the transportation, storage handling costs for producers cheaper not to mention expired product.
Variations: Granulated milk powder is available in various forms, pure skim, part skim (14% fat), and full dairy topping. Fresh milk is usually purchased after it has been pasteurized and homogenized, and is available in whole, reduced fat and non-fat versions. Granulated milk is quickly reconstituted by mixing it with water.
Flavour Enhancer: During cooking and baking granulated milk enhances and distributes the flavours of other ingredients. With some dishes, it creates the creamier results desired in the finished recipe.
Nutrition: Fresh milk and Granulated milk are comparable in nutritional value. Both types of milk contain the same amounts of protein, calcium and vitamin D.
Taste: Once mixed with water Granulated milk tastes almost identical to its equivalent fresh milk counterpart
Cost: Granulated milk costs less than fresh milk. While the prices of fresh milk fluctuate, the cost of powdered milk remains relatively unchanged.
Storage: Fresh milk must be stored in the refrigerator and used within one to two weeks. Granulated milk, however, can be stored for up to 18mths, and also takes up less volume. Once it is mixed with water, the reconstituted milk must be refrigerated and used within a similar period to fresh milk.
Baking & Granulated Milk Powder
The minimal ingredients for a loaf are water, flour and yeast; salt is probably essential for a loaf that is tasty.
Granulated Milk (or milk powder) is a way of enhancing the dough to:
• Make a softer loaf (due to the milk acting as a tenderizer)
• Add flavour to the loaf
• Enhance browning of the crust due to the potential caramelization of the milk sugars
The use of milk powder as opposed to liquid milk may be just for convenience, or because there is sufficient hydration in the loaf from other reasons, so it avoids adding additional water as part of the milk.
You may choose to omit the milk powder, but you will lose its benefits. Instead, I suggest you find one of the myriad bread recipes designed for bread machines that doesn't include it if you don't want to use it.
Certain brands of milk powder help yeast breads rise higher namely Cafemaster & Ristora Granulated Skimmed Milk Powder; it also eliminates the need for scalding and cooling milk in some recipes.
That's generally the benefit of using granulated milk. It has been heated, then dried, therefore activating enzymes. On you go!
There is a very specific type of dried milk available to professionals from Cafemaster , and this designation means that the milk has been heated to at least 180 to deactivate the glutathione, which will give you better loaf height.