UHT Milk Developed Specially for Baristas and Their Coffee Art

The SM Rotr dairy co-operative is one of the biggest providers of dairy products for bulk consumers in Poland. The UHT milk for baristas is offered under the brand name 'Blanco Rotr' in the combiblocSlimline 1,000 ml from SIG Combibloc.

2/16/2011 --- Polish dairy co-operative SM Rotr is offering a UHT milk developed specially for baristas and their coffee art. The co-operative's 'Blanco Rotr for Baristas' milk (3.2 per cent fat content), packaged in carton packs from SIG Combibloc, is perfect for creating the 'Latte Art' popular with modern coffee-drinkers. 'Blanco Rotr for Baristas' even helped the champion to triumph in the 2010 Polish barista championships, contested at last year's EuroGastro event. EuroGastro is one of the biggest trade fairs in the HoReCa segment.

The daily coffee-to-go meanwhile is a part of everyday city life for many people not just in Poland, but also in the Czech Republic, Slovakia, Latvia, Bulgaria and Hungary. The SM Rotr dairy co-operative is one of the biggest providers of dairy products for bulk consumers in Poland. The UHT milk for baristas is offered under the brand name 'Blanco Rotr' in the combiblocSlimline 1,000 ml from SIG Combibloc. The carton pack is fitted with the combiSwift screw cap, making it extremely convenient to open and to use. And after initial opening, the carton pack can be easily re-closed – ensuring the barista milk is safeguarded against flavour loss, and at the same time protected from external odours.

Bartosz Wieckowski, Key Account Manager at Rotr: “Our Blanco Rotr for Baristas UHT milk is far and away the most popular milk brand among the coffee experts, as it's perfect for preparing exquisitely beautiful cappuccinos, Latte Macchiatos and other coffee drinks. Blanco Rotr for Baristas has a fat content of 3.2 per cent, and its unique feature is that when steamed and frothed the milk develops a texture that is creamy and thick, but still flowing. The frothed milk has a density and a swirling flow consistency that is absolutely perfect for creating coffee masterpieces out of milk and espresso”.

Baristas the world over are perfecting the skill of 'Latte Art' – the art of preparing a Café Latte or a cappuccino in such a way that when it is poured in, the milk directly below the surface of the coffee produces a pattern that is clearly recognisable on a glance into the cup. To do this, the milk must lie below the cream of the coffee. The artwork is created not by marking on the surface, but rather by the swirling flowing motion of the milk that is produced when it is poured. Admittedly, this requires a great deal of practice and highly skilled staff.

Under the brand name 'Rosan', the long-established Austrian company Gmundner Molkerei dairy enterprise also offers a milk that is especially suitable for steaming and frothing. The product, sold in the combiblocSlimline 1,000 ml carton pack from SIG Combibloc, has a fat content of 1.5 per cent and a higher proportion of milk protein than normal milk. Johannes Schmid, Product Developer at Gmundner Molkerei: “The protein content in the milk is key to the texture of the steamed and frothed milk. Our frothing milk has a milk protein content of 3.9 grammes per 100 ml. When it is steamed, the frothed milk is created through the mixing of the milk proteins with air”. In light of the continuing popularity of imaginative coffee and cocoa creations, the Austrian company is convinced that with its milk specially developed for frothing, it will set a product trend.

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