MILKLAB – Soy Milk

Discover MILKLAB SOY MILK. This Soy Milk is designed and trusted by coffee professionals around the world to texture and stretch with any coffee type.

MILKLAB is an award winning brand with a range of milk alternatives formulated for espresso-based coffee.

MILKLAB Soy Milk – has a pleasant, nutty flavour and creamy texture that’s similar to regular milk. For this reason, it is a popular choice for vegans and those who are allergic or intolerant to dairy.

Soy is a great source of essential fatty acids, fiber, vitamins, proteins, and minerals. These nutrients play an important role in providing you energy and keeping your body functioning well.

INGREDIENTS:
Australian Water, Secret MILKLAB Soy Blend (4.4%) (Soy Protein, Milled Soy Beans), Canola Oil, Maltodextrin (From Corn), Sugar, Acidity Regulators (332, 340), Natural Flavours, Sunflower Lecithin, Stabilisers (460, 466), Salt.

ORIGIN: AUSTRALIA

MILKLAB Soy Milk
NOTES
  • Designed to not curdle or split in coffee
  • High Protein source
  • Dairy Free and Vegan Friendly
  • Good for recipes
TIPS TO MAKE A GREAT COFFEE
  • If you want consistency always use the same brand/milk.
  • If you are finding the soy curdling try lowering the temperature of the soy by turning off the steam earlier.
  • Ensure the soymilk is kept in a fridge.
TIPS TO MAKE A GREAT COFFEE
  • When pouring soy into the extracted coffee do it reasonably fast and consistently. This process will evenly combine the coffee and soy protein. If you introduce the soymilk too slow you’ll risk the coffee and the soy protein to react and curdle.
  • Use blends over single estate coffee beans. Blended coffees are commonly roasted darker which creates a softer acidity and reduces the risk of reacting with soy.
  • Be gentle and do not introduce too much air into the soy when steaming. This process will ensure it remains silky and perfectly textured. (This is where a lot of people come unstuck as they seek to create too much microfoam).
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