Production Process

  • Milk Supply Reception

    The process starts on the dairy farms, which are audited before being approved as one of Embaré’s milk supplier. Milking is carried out using the most modern sterilization technics aligned with the Minas Gerais State milk production tradition. After milking, the milk is stored at a temperature of 3.5 °C (38.3° Fahrenheit) to insure its post-milking quality.

  • Milk Supply Reception

    Embaré’s technical team provides assistance and support to the dairy farmers in order to ensure their compliance with the ultimate technologies and methods to treat the dairy cattle from their milking process hygienization, transportation of the milk and to our manufacturing plant.

  • Milk Supply Reception

    After being cautiously picked up on the dairy farms, the milk is transported on isothermal trucks in order to keep it fresh, protected and kept at a temperature below 10°C (50° Fahrenheit) during its transportation to our manufacturing plant.

  • Milk Supply Reception

    The reception of the milk at the company complies with all required quality standards, and it is only released after undergoing an analysis to ensure its perfect condition to be processed.

  • Milk Preparation

    Right after arriving at the plant, each truckload of raw milk undergoes 15 different analysis. Furthermore, sensorial examinations are also carried out in order to check out the taste, smell and color of the milk.

  • Milk Preparation

    After being approved by the quality management system, the milk is released and it is once again cooled down, and then stored in large tanks at a temperature below 5°C (5° Fahrenheit).

  • Milk Preparation

    After being cooled down, the milk goes through other three procedures:

    Clarification: A mechanical and centrifuging procedure to remove any possible impurity from the milk.
    Pasteurization: The process by which the pathogenic bacterias are removed as well as any microbial activity.
    Homogenization: Process used to standardize the milk fat content in order to make it a homogeneous product.

  • Milk Preparation

    Down to the last cooling stage, both caramel and milk production processes are the same. Next you can find production phases separately for each product line.

  • Caramel Candy Manufacture

    After storing the milk in pasteurized tanks, the following procedure is started up:

    Premix section – It is the place where the sirup is prepared and mixed with the basic ingredients of the caramel (milk, cream, sugar, glucose, whey powder and vegetal oil).

  • Caramel Candy Manufacture

    The sirup is then transferred to the cooking section and is coocked, in vacuum pans, to the exact caramel point.

  • Caramel Candy Manufacture

    The caramel is then poured onto a cooling table, and placed on plastic trays to rest and wait for the next stage.

  • Caramel Candy Manufacture

    After resting and cooling, the caramel is transferred to the cutting and wrapping machines.

  • Caramel Candy Manufacture

    The already wrapped caramel candies are then transferred to the packing machines. These machines pack the caramel candies in its several packaging sizes and presentations.

  • Milk Powder Manufacture

    After being stored in the pasteurized milk tanks the evaporation process takes place.

    Evaporation: it consists in eliminating about 85% of the water contained in the milk. The concentration is obtained by a vacuum drying system.

  • Milk Powder Manufacture

    The drying process is done in a large chamber that powderizes the milk against an air flow at high temperature. In this stage, the milk evaporates almost all the remaining water content, and becomes powder.

  • Milk Powder Manufacture

    The milk powder is then pneumatically transferred and stored in silos where it’ll be checked out and sent to the quality manage facility to finally be packed. The final packing is done automatically by replacing the pack internal air to insure milk high quality and taste over its full self life.

  • Distribution

    When the products are ready to be comercialized and have undergone all the previous required stages of quality management of all production lines, they’re sent to the storage warehouse.

  • Distribution

    Embaré Milk Powder and Caramel Candies are then shipped to our customers all over Brazil by our private truck fleet. The transportation is safe and planned to provide high quality delivery standards.