Here is an example of Business/Marketing Content provided for a corporate customer in Israel, who is manufacturing a new micro-foaming device – coming to market soon!
IT IS CALLED THE MFMM – AN INNOVATIVE MILK FOAMING MACHINE!
………Do you enjoy your milk-infused foods and coffee products, but wish you could manage the sugar content and added ingredients?
• We, at Tairob Ltd., have developed a unique Micro Foamed Milk Maker (USPTO patented MFMM) which is an electro-mechanical computerized machine that naturally sweetens and micro-foams cow or plant milk, without adding sugar. This system allows the consumer to regulate the sugar content in his/her milk-infused products.
• Our Micro Foamed Milk Maker manipulates milk and plant-based alternatives in the natural sweetening of coffee drinks, ice creams and foods that typically use milk a/o eggs. Also, this highly automated process improves the quality of milk-based products, while reducing manufacturing and energy costs.
• There is an increasing demand for products using sugar-free, natural ingredients and plant-based alternatives. Many foods and drinks are ultra-processed, and the consumer has no control over the levels of sugar or artificial sweeteners in their drinks or foods; they depend solely on the chef or barista to determine the quantities of added sugar. As a result, many customers are unsatisfied and cannot enjoy a coffee drink or food that could easily taste better without the excess sugars, fats and chemicals.
• The MFMM solves this problem by processing the proteins within the milk, changing its molecular form during a whipping process, which is accompanied by a pressure and heat sequence. Machine learning algorithms are incorporated to avoid irregularities. As a result, the MFMM process actually amplifies the sweetness within the beverage, ice cream or cake, without any added sugar, offering control to the consumer.
• The MFMM is a quantitative regulator of sweetness, totally controlled by the consumer. The MFMM is also an energy saving apparatus that will significantly reduce energy consumption relative to existing equipment currently being used in cafés and restaurants. The MFMM process manipulates the proteins within the milk by pumping air into the milk, while heating, according to an appropriate temperature curve. The process tracks the creation and size of air bubbles that become smaller during the heating until they almost disappear. For example, the consumer gets to adjust the taste of a cappuccino, hot chocolate, ice cream or cake, and the chef or barista will no longer make that decision. We focus on natural ingredients; we do not use any chemical powders or preservatives in our manufacturing process.
• The MFMM uses hi-technology to process the proteins, while inserting air pressure according to a temperature curve, within the milk, making the milk sweet (not like sugar) and transforming it into micro-foamed milk. Micro foam means that the air bubbles (like you may see when a barista prepares the milk for cappuccino) become almost invisible. If you add this milk to espresso you form a cappuccino that doesn’t require any more sugar. The micro-foamed milk has a much higher volume (almost twice) than the original because it is inflated……etc.
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