{"id":6179,"date":"2024-03-29T16:45:24","date_gmt":"2024-03-29T15:45:24","guid":{"rendered":"https:\/\/b2b.coffeedesk.pl\/blog\/?p=6179"},"modified":"2024-04-08T10:24:13","modified_gmt":"2024-04-08T08:24:13","slug":"milkbok-mleko-przyszlosci","status":"publish","type":"post","link":"https:\/\/b2b.coffeedesk.pl\/blog\/2024\/03\/29\/milkbok-mleko-przyszlosci\/","title":{"rendered":"Milbok \u2013 mleko przysz\u0142o\u015bci?"},"content":{"rendered":"\n

Milbok to odpowied\u017a na potrzeby barist\u00f3w, u kt\u00f3rych narodzi\u0142 si\u0119 pomys\u0142 na mro\u017cenie mleka, by pozby\u0107 si\u0119 nadmiaru wody. Techniki takiej u\u017cywa\u0142 chocia\u017cby Wojtek Bia\u0142czak w swoim pami\u0119tnym starcie w Bostonie. Wszystko to, co pojawia si\u0119 na mistrzostwach \u015bwiata, po kilku latach wchodzi do codziennego \u017cycia kawiarni jako trend. I tak oto powsta\u0142 Milbok.<\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n


Czym jest Milbok?
<\/strong>Jest do dos\u0142ownie wi\u0119cej mleka w mleku. \u015awie\u017ce mleko przechodzi przez filtracj\u0119, kt\u00f3ra podczas procesu mro\u017cenia, odci\u0105ga cz\u0119\u015b\u0107 wody, przez co wzrasta g\u0119sto\u015b\u0107 samego mleka. Co za tym idzie \u2013 podnosi si\u0119 procentowy poziom t\u0142uszczu do 5,5%. Ponadto znacznie wzrasta warto\u015b\u0107 bia\u0142ka (6,2%), co ma ogromny wp\u0142yw na spienianie mleka, kt\u00f3re staje si\u0119 o wiele bardziej kremowe. Przez zwi\u0119kszon\u0105 zawarto\u015b\u0107 t\u0142uszczu profil kawy z mlekiem staje si\u0119 o wiele bardziej transparentny i przyjemniejszy.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Milbok dzisiaj
<\/strong>Producent Milboka \u2013 czyli firma Befood \u2013 opr\u00f3cz swojego najbardziej popularnego mleka, produkuje r\u00f3wnie\u017c bardziej jogurtowe jogurty. Trwaj\u0105 te\u017c prace nad serkami. Ostatnim hitem mistrzostw barist\u00f3w w Chinach (to w\u0142a\u015bnie Chi\u0144czycy g\u0142\u00f3wnie u\u017cywaj\u0105 Milboka na zawodach) zosta\u0142o mleko o zerowej zawarto\u015bci t\u0142uszczu.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Milbok po drugiej stronie baru
<\/strong>Testowa\u0142em Milbok na kilka sposob\u00f3w: przy r\u00f3\u017cnych espresso i obj\u0119to\u015bciach oraz profilach palenia, by wyci\u0105gn\u0105\u0107 jak najwi\u0119cej wniosk\u00f3w. <\/p>\n\n\n\n

Milbok fantastycznie sprawdza si\u0119 przy kr\u00f3tszych ekstrakcjach, czyli lepiej smakuje doppio z mlekiem, kt\u00f3re ma 30g ni\u017c 40g. Doskonale otwiera \u017cywe, jasne espresso. W przypadku Etiopii i Kenii czujemy faktycznie kwiaty lub owoce, czekoladowe nuty w\u0142a\u015bciwie znikaj\u0105. Wybrzmiewa w pe\u0142ni smak nut bardziej znanych z filtrowanych metod. Przy w\u0142oskim, ciemniejszym espresso dziej\u0105 si\u0119 rzeczy niebywa\u0142e. Czekolada, kt\u00f3ra wynika najcz\u0119\u015bciej z profilu palenia w\u0142oskiej kawy, jest przykryta orzechowo\u015bci\u0105, a nie odwrotnie, jak to najcz\u0119\u015bciej bywa. <\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

Mleko jest do\u015b\u0107 ci\u0119\u017ckie i \u0142atwiej wypi\u0107 nam klasyczne cappuccino (150-160ml) ni\u017c du\u017c\u0105 kaw\u0119 z mlekiem, kt\u00f3ra b\u0119dzie mia\u0142a 300ml. Poczujemy si\u0119 wtedy nasyceni jak po \u015bniadaniu. Jednak napoje o du\u017cej ilo\u015bci mleka pozostawiaj\u0105 cz\u0119sto nieprzyjemn\u0105 mleczn\u0105 tekstur\u0119 i posmak. Tutaj posmak jest tak d\u0142ugi, jak espresso kt\u00f3re si\u0119 w tym mleku znajduje.<\/p>\n","protected":false},"excerpt":{"rendered":"

Milbok to odpowied\u017a na potrzeby barist\u00f3w, u kt\u00f3rych narodzi\u0142 si\u0119 pomys\u0142 na mro\u017cenie mleka, by pozby\u0107 si\u0119 nadmiaru wody. Techniki takiej u\u017cywa\u0142 chocia\u017cby Wojtek Bia\u0142czak w swoim pami\u0119tnym starcie w Bostonie. Wszystko to, co pojawia si\u0119 na mistrzostwach \u015bwiata, po kilku latach wchodzi do codziennego \u017cycia kawiarni jako trend. I tak oto powsta\u0142 Milbok. Czym<\/p>\n","protected":false},"author":10,"featured_media":6188,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[27,36,35],"tags":[],"class_list":{"0":"post-6179","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-baza-wiedzy-o-produktach","8":"category-marki","9":"category-trendy"},"acf":[],"yoast_head":"\nMilbok \u2013 mleko przysz\u0142o\u015bci? - Blog B2B Coffeedesk<\/title>\n<meta name=\"description\" content=\"Milkbok to odpowied\u017a na potrzeby barist\u00f3w, kt\u00f3rzy chcieli pozby\u0107 si\u0119 nadmiaru wody z mleka. 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