Making sweets

How our sweets are made?

Kalev’s world of sweets is abundant and delicious!  In order for our passion for confectionery to continue from generation to generation, we also actively contribute to making our products and production sustainable and environmentally friendly.

Read more about how and where our chocolates and sweets are made, and how to try your hand at making sweets yourself. In addition, we have created a variety of appetising recipes to make sweet and savoury delicacies from our products.

Raw materials for chocolate

The main raw material for chocolate is high-quality cocoa

Cocoa is the main and most important ingredient for chocolate. Cocoa trees grow only in a narrow area on either side of the equator in countries whose inhabitants are facing difficult economic and social conditions on a daily basis. This is why Kalev considers it important to focus on sustainable and responsible cocoa farming, and in turn improving the working and living conditions of cocoa farmers.

In 2014, Kalev joined UTZ Certified, the world’s leading programme in supporting responsible and sustainable coffee, tea and cocoa farming. Since 2017, all of the cocoa required for making Kalev chocolate is certified, and all of our chocolate products have the right to use the UTZ Certified label. This label on the product indicates that the company supports responsible cocoa farming. By buying products with the UTZ label, you are also supporting that principle.

In 2022, the UTZ label was replaced by the Rainforest Alliance label as a result of the merger of the two organisations – UTZ and Rainforest Alliance.

The Rainforest Alliance logo means that the corresponding cocoa has been grown taking into account more sustainable agricultural practices. More information about the Rainforest Alliance can be found on their website:

When you choose Rainforest Alliance Certified Cocoa as a consumer, you support farmers who take care of the well-being of their employees and our natural resources.

Where do chocolate and marzipan come from?


Chocolate is a sweet treat that has been known for thousands of years. Today, chocolate is made from cocoa mass and cocoa butter, which are made from roasted cocoa beans, and sugar. In the case of milk chocolate, milk is also added to the mix. 

A confection can only allowed to be referred to as chocolate if it has been made from cocoa butter. It can contain up to 5% of other vegetable fat (and even that must have identical properties to cocoa butter).

Originally, chocolate was a cold drink made from roasted, ground and frothed cocoa mass, and did not contain sugar, which is why its creators, the Aztecs in Central America, referred to it as xocolatl (bitter water).

Chocolate became known in Europe following the voyages of Columbus to America, and after the Spaniard Cortez conquered Mexico in the early 16th century. Solid chocolate as we know it was first manufactured by Joseph Fry of the Fry & Sons company in the middle of the 19th century. In 1875, the Swiss Daniel Peter added milk to chocolate, thereby creating milk chocolate.

In Estonia, one of the first renowned chocolate manufacturers, and predecessor of Kalev confectionery company, was Georg Stude’s company in Tallinn during the second half of the 19th century.

Main types of chocolate

Nowadays, there are several different types of chocolate available in the shops. The differences start with the country of origin of the cocoa beans, and become more pronounced depending on the production method and recipes used to make the chocolate.

Dark chocolate 

The cocoa content in dark chocolate can even be over 90%. This type of chocolate is the most beneficial to your health, mainly thanks to its high cocoa content. Dark chocolate mainly consists of cocoa mass, cocoa butter, sugar and lecithin. The depth of the colour of the chocolate and the bitterness of its flavour depend on the ratio of cocoa mass to sugar. Semi-sweet dark chocolate with a cocoa content of up to 50% is usually used in pastries.

Milk chocolate 

In milk chocolate, some of the dry cocoa mass has been substituted with milk components, which gives a sweeter flavour, lighter colour and softer structure to the chocolate. As it is extremely heat-sensitive, using milk chocolate in desserts that require heat-processing is more complicated. It is also great for making decorations as a nice alternative to dark chocolate, in terms of its aroma, flavour and colour.

White chocolate 

The manufacturing process and ingredients of white chocolate are similar to that of ordinary chocolate, with one important exception: no cocoa mass or powder is used in white chocolate. The only cocoa product in white chocolate is cocoa butter. That is why white chocolate is sweeter than other types of chocolate, and is also great for making desserts. Compared to regular chocolate, it contains a lot more milk. However, melting white chocolate requires extra care: heating it too quickly may cause it to become grainy, or even to burn.


Made mostly of almonds and icing sugar, marzipan is one of the oldest sweets manufactured in Estonia, with production dating back to the Middle Ages. Marzipan probably originated from Persia (modern-day Iran), where written sources first mentioned this sweet treat in the 9th century. In the Early Middle Ages, marzipan reached Europe, where the old Hanseatic towns of Reval (now known as Tallinn) and Lübeck started manufacturing it almost simultaneously.

In Estonia, marzipan was first produced by pharmacists. More specifically, at the Town Hall Pharmacy of Tallinn, the oldest continuously-operating pharmacy in Europe, it is first mentioned in written records in 1422. According to a popular local legend, marzipan was invented by an assistant of the above-mentioned pharmacy.

This legend became particularly famous thanks to the popular book Mardileib (Mart’s Bread) by the Estonian novelist Jaan Kross. In pharmacy documents dating from 1695, we can find a marzipan medicine under the name Panis Martius (also Marci Panis).

During the period when Hanseatic guilds were actively operating, marzipan was made by suhkrupagarid (Estonian for sugar bakers), who became known as kondiitrid (Estonian for confectioners) from the 18th century onwards. One of them, a III Guild Swiss confectioner Lorenz Cavietzel left his mark on history in the early 19th century by purchasing the property on Pikk Street in the Old Town of Tallinn – the location of the modern-day Café Maiasmokk – and by starting to manufacture marzipan there, among other things.

The marzipan and chocolate factory established at the same location became even more famous in the second half of the 19th century, when Georg Johann Stude, a Baltic German from Narva, rebuilt the building and expanded it by purchasing the neighbouring plot.

Another preserved document is a 17th-century order made by the above-mentioned pharmacy for the renowned Dutch sculptor Arent Passer to make two stone marzipan moulds. One of these moulds depicted Tallinn’s large coat of arms with a lion, and the other depicted a small coat of arms with a cross.

Both of these were regarded as highly suitable moulds for gifts sent by the pharmacy to the aldermen on various special occasions.

Georg Stude’s exclusive marzipan products were well-known in the Governorates of Estonia and Livonia, and were also supplied to the Russian Imperial Court in St. Petersburg. Until the start of World War I, Georg Stude’s sweets were also sold in a company store in Moscow. Over the twisted course of history, Georg Stude’s company was nationalised but, fortunately, the manufacturing of marzipan figurines did not stop. Their production later continued in Estonia’s largest confectionery company, Kalev. The marzipan fruit and vegetables, animal and bird figurines, marzipan cakes and postcards with city views soon also found favour among the Kremlin’s “uncrowned rulers”. Leonid Brezhnev appreciated them particularly highly.

The very same methods and antique marzipan moulds from Stude’s store, dating back to the late 19th and early 20th century, are used to make marzipan figurines at the Maiasmokk building to this day (approx. 200 historical marzipan moulds have been preserved). All the figurines are shaped by hand, and later painted using a brush and food colouring. That adds a piece of the artist’s soul to every figurine, thereby making it unique.

Why is dark chocolate good for you?

Scientists have studied chocolate extensively and proved that many of its characteristics are good for your health. Meanwhile, we must not forget that it is particularly dark chocolate, i.e. chocolate with a high cocoa content, which is most beneficial.

It is an antioxidant called flavonol epicatechin that has the most magical effect in chocolate. This affects the cell’s “powerhouse” – the mitochondria. According to Francisco Villarreal, Professor of Biomedicine at the University of California (2012), their well-being helps in the prevention of many diseases, such as Alzheimer’s.

Heart and blood pressure 

Based on research German scientists confirm that dark chocolate helps to lower high blood pressure by having a relaxing effect on the cells of the blood vessel walls. As a result, the vascular lumen expands and hypertension decreases (Desch, S. et al., 2010). An international study led by Swiss researchers found that dark chocolate also has a widening effect on the heart’s blood vessels (coronary arteries) (Flammer, A. et al., 2007).

The relaxing effects of dark chocolate flavonoids on blood vessels have been also recognised by other researchers. Australian researchers led by Dr Karin Ried (2012) have concluded from 15 studies that consuming dark chocolate for at least 14 days lowers high blood pressure by an average of 5 mmHg. This can reduce the risk of heart disease by up to 20%.

Dark chocolate contains flavonoid catechins, which are antioxidants and help to strengthen the walls of the heart and blood vessels and protect body cells from the harmful effects of free radicals. In tests on animals American scientists (Vinson et al., 2006) found that catechins inhibit atherosclerosis and lower cholesterol. So therefore, chocolate can have a positive effect in preventing heart disease.
A research team led by Steve Atkin, Professor of Diabetes and Endocrinology at Hull University, England recommends eating dark chocolate for type 2 diabetes to prevent heart disease, since it helps to keep fluctuating blood sugar levels stable (2010).

Brain and thinking 

The flavonoid epicatechin in chocolate helps maintain brain cells by stimulating blood flow to the capillaries and helping in the formation of new capillaries. This has been studied, for example, by Astrid Nehling, a French doctor in physiology and neurochemistry. According to her research, dark chocolate helps to prevent brain degenerative changes in the elderly and keep the memory fresh, but it is not clear from what age it should be eaten regularly (2012).

Body weight

Professor Eric Ding (2012) summarised 24 studies at a conference of the American Society of Chemists in San Diego, which concluded that cocoa flavonoids in chocolate do not alter body mass index in case of moderate consumption of chocolate. However, if you eat large quantities you run the risk of it giving you too much energy.


Chocolate helps prevent stress and improves your mood by stimulating the production of the “happy” hormone endorphin. Dr Astrid Nehling (2012), who has researched cocoa flavonoids, writes that eating chocolate also increases your sense of well-being.


According to the Estonian Food Recommendations (2006), the daily limit for sweets is 2 to 4 servings, with 1 serving being 10 g of chocolate or 2 teaspoons of sugar, honey or jam. Thus, in order for dark chocolate to have a healthy and beneficial effect on the body, you should eat an average of 3 pieces of dark chocolate a day.

Confectionery Workshop

The premises of Kalev Chocolate Shop in the Rotermann Quarter also include a Confectionery Workshop where all sweet lovers and those seeking new experiences can try making confectioneries themselves. You can make different kinds of chocolates or paint marzipan figurines.

Join us and let’s make sweets together!

The workshop is perfect for celebrating children’s birthday parties or hosting smaller events. It is also possible to rent the facilities of the workshop for events. Come and prepare a sweet surprise with us!

Marzipan painting

Did you know that all Kalev marzipan figures are handmade and made using techniques and molds that have been used for centuries? Come and see what it means to make one figure and feel like a real master. During the workshop, marzipan and figure making will be introduced, colors used for marzipan painting will be mixed and painted. Each participant can paint one figure of about 100g exactly as they wish. It is a fun and enjoyable experience to have with friends or colleagues.


  • Group up to 30 people 30 € / participant
  • Non-participating guest: 5 €

Prices include VAT.

The price includes marzipan making, painting instruction, on-site tools (apron, brush, colors), one marzipan figure weighing about 100g and drinking water. The workshop lasts 2 hours.

Discount for kindergarten and school groups
For school and kindergarten groups, we give a Kalev Chocolate Shop -10% discount coupon, which is valid for the following week after the workshop.

Candy making

In Kalev chocolate shops you will find a wide selection of delicacies made by hand by a confectioner. Come and learn to surprise your loved ones with something special – chocolates and sweets made by yourself. You too can become a master!

During the workshop, the basics, raw materials and techniques of chocolate candy making will be introduced. Each participant can make up to 8 different chocolate candies and enjoy them on site or take them away in a nice gift box.


  • Group up to 24 people 40 € / participant
  • Non-participating guest: 5 €

Prices include VAT.

The price includes an introduction and instruction on making chocolate candies and sweets, tools, 8 candies in a box, recipes for the chocolate candies made, a cup of coffee and tea, and drinking water. The workshop lasts 2 hours.

We give all workshop participants a Kalev Chocolate Shop -10% discount coupon, which is valid for the following week after the workshop.

Children’s birthdays

A fun and memorable way to celebrate a child’s birthday is to do so by painting cute marzipan figures. This way, each guest can also get something sweet and self-made as a souvenir or for snacking.

Children’s birthday package

  • Participants: min 10
  • Package price for ten: 200 €
  • Each additional participant: 15 €
  • Non-participating guest: 7 €
  • 2 parents free

Prices include VAT.

The package price is valid for children aged 6 and over. The price includes marzipan painting (2 h), free time in the workshop (30 min), 200 ml of juice for each participant, 100 g of cake slice, salty pie, a cup of coffee and tea for the parent, and cake candles. In addition, a candy plate and drinking water for consumption on site.

Rental of master workshop rooms for events

The Kalev Rotermann Chocolate Shop Master Workshop is a great place to organize a smaller seminar, training, birthday or other event. We will help you put together a suitable package.

The Master Workshop can accommodate up to 30 people and is equipped with a kitchenette, WiFi, paper board, data projector, TV and DVD player. We provide water, a cup of coffee and tea, and a plate of Kalev candies.

Room rental

  • Room size approx. 70 m2.
  • Price: 55 euros / h, 240 euros / 8h

Prices include VAT

Info and registration
Event organizer: Kerly Kiin
Phone: + 372 5345 2828

Dictionary of sweets

AGAR (AGAR-AGAR) - A firming agent (gelling agent) made from certain red sea algae. It is used for making fruit jellies, thickening yoghurt, pharmaceuticals, etc. Agar can also be marked with E number E406.
ASSORTED CANDIES - Assorted candies have been a part of Kalev’s product range for decades, and as a result, the term “assorted candies” has become a concept in its own right. In fact, “assorted” means a selection or mix of candies (or other products) of the same type. Kalev’s assorted candies are made from dark or milk chocolate and contain fillings of different taste and character: cream, chocolate, cream liqueur, nut, fruit jelly etc.
BARS - Large-sized candies, which can also be chocolate coated.
CANDIED FRUIT - Dried orange or lemon peel processed in sugar syrup, added to the sweet filling to enrich the flavour, e.g. to the filling of some handmade candies by Kalev.
CARAMEL - Hard caramel made mainly from sugar and glucose syrup.
CARRAGEENAN - Carrageenan is an agar-like gelling agent made from algae, which gives a product chewability and elasticity. Kalev uses it in their “Drako” chewing candies. Carrageenan can also be marked with E number E407.
CHEWING CANDY - The “Drako” chewing candies with a unique composition developed by Kalev’s confectioners, are very popular among children. The candies have a pleasantly chewy structure and a sweet creamy or fruity taste. “Drako” chewing candies do not contain preservatives or colours.
CHOCOLATE - Chocolate is a sweet treat that has been known for thousands of years. Today, chocolate is made from cocoa mass and cocoa butter (from roasted cocoa beans), and sugar; in the case of milk chocolate, milk components are also added to the mix. A candy is only allowed to be referred to as chocolate if it has been made using cocoa butter, and it may only contain up to 5% of other vegetable fats. Kalev chocolates are made from 100% cocoa butter.
COCOA BEAN - The seed in the fruit of the cocoa tree. Only the core of the cocoa bean is edible, but it has a bitter taste. Therefore, cocoa beans are pre-fermented, dried and roasted and mixed with a suitable amount of sugar to make chocolate.
COCOA BEAN MASS (COCOA MASS) - Ground cocoa kernels. Liquid mass is produced during the grinding of the kernels, since more than half of the composition of the kernels is fat (cocoa butter) that comes out of the kernels during the grinding. When cooled to room temperature, the mass becomes solid, as cocoa butter melts at about 36 degrees Celsius.
COCOA BUTTER - Light yellow edible vegetable fat obtained by pressing cocoa bean pulp. Cocoa butter is solid at room temperature and completely melted at 40 degrees Celsius. Cocoa butter is considered to be one of the most valuable vegetable fats in the world.
COCOA TREE (THEOBROMA CACAO) - An evergreen tree up to 10 metres tall that grows near the equator in a tropical climate. The largest cocoa producer in the world is Côte d’Ivoire. The blossoms are red and white, attached to the trunk of the tree. The fruit are about 30 cm long and shaped like cucumbers. Each fruit contains 25 to 60 cocoa beans. The average annual yield per tree is 1 kg of cocoa beans. The crop is harvested twice a year, in spring and in autumn.
COLOUR - Substance added to foods to produce the desired colour or to improve its natural colour.
CONCHING - Thermal and mechanical treatment of the chocolate mass, the purpose of which is primarily to provide flavour and aroma, but also to improve the texture and flowing properties. All this is facilitated by the release of moisture from the treated mass. The duration of conching depends largely on the equipment used and its effectiveness, and of course the desired result and type of chocolate. With modern devices the process can be completed in hours, but with older methods, it can take up to a couple of days.
DEXTROSE (GRAPE SUGAR, GLUCOSE) - Also known as grape sugar or glucose. It is the main component of starch and the type of sugar digested fastest by the human body. In many cases, dextrose can be used to replace sugar, but since its sweetness is about 25% lower than that of sugar, the final product will also be slightly less sweet.
DRAGÉE - A small, round-shaped confection, usually with nuts, fruits, berries, cereal balls, raisins, etc. coated with a layer of chocolate or sugar.
FAT-REDUCED COCOA POWDER - The cocoa powder is obtained from a solid residue formed after pressing the cocoa bean mass, which is crushed and ground. Cocoa powder must contain at least 20% cocoa butter; fat-reduced cocoa powder must have a fat content of less than 20%, typically 10 to 12%.
FONDANT - Refrigerated mass of whipped sugar and syrup used as a filling in candies. An example of a fondant candy is Kalev’s “Tõmmu”.
FRUIT DROPS - Small glass-caramel candies of different colours and flavours.
FURCELLARAN - An agar-like firming agent also produced from seaweed, but from a different species. Furcellaran produced by Saaremaa company Estagar using the red seaweed Furcellaria lumbricalis from the Baltic Sea may also be marked with E number E407. Kalev uses it to make their fruit jelly fillings.
GANACHE - A creamy mixture of chocolate and cream which can be used in chocolate fondant or as a glazing or filling for cakes, pastries, etc.
GELATIN - Odourless and tasteless substance used for thickening or gelling various foods. Gelatin is a substance of animal origin and is therefore unsuitable for vegetarians.
GIANDUJA - A creamy mixture of chocolate and hazelnut paste. A product called ‘Gianduja chocolate’ must contain at least 20 to 40 grams of nut paste per 100 grams.
GLUCOSE SYRUP - Syrup containing glucose (or dextrose) made from starch solution. The starch can be derived from wheat, corn, potatoes, peas or other starch-rich plants. Glucose syrup is first made into an aqueous solution of starch, where water breaks long chains of starch into smaller glucose (or dextrose) particles. The properties of the syrup largely depend on how much starch is broken down into elementary particles (or glucose molecules) and how much of it remains unbroken. The higher the glucose content in the finished syrup, the sweeter the syrup will be, but it will still be less sweet than sugar.
GLUCOSE-FRUCTOSE SYRUP - Syrup containing glucose and fructose, prepared from a starch solution the same way as glucose syrup. However, part of the glucose is here converted into fructose during the production process. Because fructose is sweeter than glucose, glucose-fructose syrup is also sweeter glucose syrup. Like glucose syrup, however, glucose-fructose syrups can have very different properties – there are those sweeter than sugar and others that are less sweet.
GREYING - Chocolate is sensitive to rapid changes in temperature (from hot to cold and vice versa) and excessive humidity, as well as just high temperatures. As a result, the structure of the chocolate changes rapidly, and soon a visible dull grey layer appears on the surface of the chocolate, as if it were “blooming”. Depending on the specific situation, it is the crystallisation of cocoa butter and/or nut fat or sugar on the surface of the chocolate. It is often thought to be mould, but that is not the case. Greying of chocolate is not a health hazard, but it does greatly affect the appearance of the product.
GRILLAGE (CROQUANT) - Crispy pieces of nuts or almonds caramelised in sugar. Pieces of grillage are ingredients in the “Žürii” candies and they are also added to the fillings of some of Kalev’s handmade candies.
HYDROGENATED VEGETABLE FAT - Hydrogenation, or solidification, is the process by which liquid vegetable oil is converted into solid (or more solid) fat. In essence, this means that liquid unsaturated fatty acids contained in the oil are converted into saturated solid fatty acids by hydrogenation. The goal of the process is to achieve a firmer fat. As a positive side effect, fat retention is also improved, as saturated fatty acids are significantly more resistant to rancidity than unsaturated fatty acids. In addition, hydrogenation affects a number of technologically and sensorily important properties (for example, hardening and melting speeds). However, as a negative side effect, undesirable trans fatty acids can be formed during the process. It is important to know that trans fatty acids can only be formed during partial hydrogenation. Fully hydrogenated fat does not contain trans fatty acids. This is due to the fact that trans fatty acids can by nature only be unsaturated. When the fat is fully hydrogenated, this means that all unsaturated fatty acids have been converted into saturated fatty acids, which excludes the presence of trans fatty acids. Kalev does not use partially hydrogenated vegetable fats in their products. Therefore, Kalev’s products do not contain industrial trans fatty acids.
INVERTASE - An enzyme that helps the body break down sugar into its ingredients: glucose and fructose. In confectionery, invertase helps to inhibit the development of microorganisms, prevent crystallisation of the product and retain moisture. In the wild, bees make honey from nectar using invertase, and invertase is also found in the human body where it contributes to the digestion of sugar. Industrially, invertase is produced mainly from microorganisms, mostly from baker’s yeast.
JELLY CANDY - A fruit-jelly-filled candy that contains furcellaran, a gelling agent produced by Estonian company Estagar. The filling is mainly flavoured with fruit and berry preserves and flavourings.
LECITHIN (LIQUEFIER) - It is similar in structure to fat and is a vital component of body cells. The human body is able to synthesise it by itself, but it is also abundant in animal foods such as egg yolk. Lecithin is also called the “brain vitamin” and is available as a dietary supplement in pharmacies. Lecithin is marked with E number E322. Lecithin is added in chocolate to liquefy it, which allows the chocolate mass to flow more smoothly without too much cocoa butter, making it easier to pump. The lecithin most commonly used in confectionery is from soya or sunflower. Rapeseed lecithin is mainly used in Kalev’s products.
MARZIPAN - A confectionery consisting of chopped almonds, syrup and powdered sugar, which can be used, among other things, to make figurines or to fill candies, chocolate or the like. It is one of the oldest candies manufactured in Estonia, with production dating back to the Middle Ages. Marzipan probably originated from Persia (modern-day Iran), where written sources first mentioned this sweet treat in the 9th century. In the Early Middle Ages, marzipan reached Europe, where the old Hanseatic towns of Reval (now known as Tallinn) and Lübeck started manufacturing it almost simultaneously.
NONPAREIL - Coloured sugar balls for candies or cake decoration. They are used, among other things, to decorate chocolate buttons.
SKIMMED MILK POWDER - Produced by drying skimmed milk. Skimmed milk is milk from which almost all the milk fat has been removed, containing less than 1.5% fat.
SOUFFLE - A candy containing whipped egg white. The sweet foam may also be made from fruit or berries. For example, the “Linnupiim” candies have a souffle filling.
TEMPERING - Treatment of chocolate paste before use to ensure that the finished product is nice and shiny, with a good texture and good shelf life. All this is determined by the crystalline structure of the cocoa butter in the chocolate, which is affected by tempering. There are various methods of tempering. In industrial production, the most common way of influencing the chocolate mass is through a very precise temperature cycle, during which the chocolate is first melted completely, then cooled to a certain temperature and then reheated a little. Only then is the chocolate mass ready for use. Temperatures must be extremely accurate throughout the process and follow a specific formula: a mistake of as little as 0.2 degrees in the temperature range can prove disastrous for the quality of the chocolate.
TOFFEE - The toffee mass is traditionally boiled together from sugar and milk, resulting in a pleasant taste of caramel characteristic of toffee candies. Toffees can be either soft, hard, or with a pleasantly melting, slightly viscous structure.
TRUFFLE - The queen of chocolate-based candies. Truffles originate from Belgium and were originally made by hand. The soft creamy contents were covered with a thin chocolate layer and then rolled in cocoa powder. The resulting irregularly shaped candy resembled the valuable mushroom – this is how chocolate truffles got their name. Over time, the content and shape of truffles have varied, but the basic ingredients are still the same: chocolate, butter, cream, condensed milk, and fruit concentrates, nut pastes, coffee or vanilla pods and definitely alcoholic beverages and extracts for flavouring.
VEGETABLE FAT - Fat obtained from vegetable products. Most vegetable fats are liquid at room temperature and are therefore referred to as vegetable oils (e.g. rapeseed, olive and sunflower oil). There are also vegetable fats which are solid at room temperature, e.g. coconut fat.
WAFER CANDIES - Candies with baked wafer sheets with cream spread between them. The cream is made from different fats (cocoa butter, vegetable fat), cocoa mass, nuts, powdered sugar, powder additives and flavourings.
WHEY POWDER - Whey powder is produced by drying whey, which is a by-product of cheese and curd production. Whey powder consists mainly of milk sugar or lactose.
WHOLE MILK POWDER - Produced by drying whole milk. Whole milk is milk with a fat content of at least 3.5%. The fat content of whole milk powder must not be less than 26%, but has to remain under 42%.