Tea and coffee track roll raw materials, "milk" is a must fight. The B-end is paying more and more attention to the use of milk, which promotes the increasing competition of milk and other dairy products in the market.
With the 2024 World Barista Championship China finals at HOTELEX Chengdu, we noticed that the low-temperature fresh milk designated for this event was provided by Sanyuan, a dairy brand in the capital of the mainland. Moreover, the upcoming 2025 World Coffee Late Art Competition in China, as well as the 12th Shanghai International Trendy Beverage Creative Production Competition, have designated Sanyuan Food as the official fresh milk supplier throughout the process.
As a participant and witness of the entire development process of the dairy industry in the capital of New China, Sanyuan mainly provided milk for the citizens of the capital at the beginning, and then went through listing, acquisition, transformation and upgrading, and has now developed into a modern and international dairy enterprise with whole dairy products including liquid milk, milk powder, cheese, fermented liquid milk, etc.
Sanyuan, a domestic dairy brand that is deeply rooted in people's livelihood, has already shown its skills in the coffee track.
# 1
Meet the needs of different scenarios
3.3 Fresh milk is applicable to the venue
No matter how many titles a brand has, the "right to speak" is still looking at the product.
It is understood that the fresh milk provided by Sanyuan for these competitions is one of the "Pinzhi" series launched by the brand specifically for the B-end of coffee - 3.3 Pinzhi fresh milk, which contains 3.3g of milk protein per 100ml, which is more suitable for milk foaming and has high latte art durability.
When refrigerated at a low temperature of 2-6°C, this milk has a slightly sweet flavor, does not depress the tongue in the mouth, and has a light taste. This is due to the pasteurization process used by Ternary for low-temperature fresh milk, which retains the active nutrients in the milk to a greater extent, making it feel particularly "fresh".
The high temperature of 55-60 °C not only makes the milk taste smoother and more delicate, but it will not appear sweet due to the hydrolysis of lactose. It can be said that the milk foam maintains a good flavor consistency before and after whipping. When the milk foam blends with the coffee liquid, the flowing white color appears silky on the brown color, and a tulip appears in the cup like magic. Even if it is left for a long time, the pattern remains intact and there is basically no obvious defoaming.
This fresh milk is made with two types of coffee beans, dark and shallow, respectively. In terms of the performance of hot milk coffee, with medium and dark roasted mandhelin with cedar and nutty tonality, the overall flavor performance is relatively balanced, and the dense milk foam taste is just right with the mellow fusion of coffee; Combined with the lighter roasted Ethiopia, it is more sweet and delicious, without abrupt acidity, but with the sweetness of milk and the sweetness of coffee to bring a throat moistening experience.
Use 3.3 fresh milk to make an iced latte, add concentrated milk with a refreshing, sweet but not greasy taste, coffee and milk blend, instantly chilled, a whole cup of milk coffee is very pure......
Of course, this is a very complex "experiment", the same milk, with different origins, processing methods, roasting degrees and even extraction parameters of coffee, there may be countless flavors; And if you use the same coffee with different milk ratios, it will also be interesting and changeable.
In addition to version 3.3, there are also versions 3.0 and 3.5 of Fresh Milk. The influence of different protein content on milk foaming and other aspects will have corresponding scene applications for different needs; In addition, there is also a skimmed version of 3.3 Pinzhi Fresh Milk, although it is thinner in terms of drinking taste, it does not affect the high whipping rate of milk foam at all, and the flavor is sweet, and it is also a product that caters to the new trend of healthy drinks.
A raw material can be adjusted through different ingredient parameters to make a product with market differentiation, and its "foundation" is definitely not bad. After the "dialogue" with the product, we want to know "70 years, just for a glass of good milk", how did Sanyuan do it?
# 2
Strong R&D strength
Integrated layout of dairy industry chain
In fact, Sanyuan has not only been a stable supply for many international and domestic well-known chain brands in the western food and bakery industry in China. It has also cooperated with many big brands in the coffee and tea industry. Even, Sanyuan is also a designated manufacturer of "Chinese student drinking milk". These are undoubtedly glorious recognitions for Sanyuan, and they are also the mission that needs to be responsible for national consumers to the end.
After 70 years of exploration and continuous innovation, Sanyuan now has a daily processing capacity of 3,000+ tons of fresh milk. From the production of products to the sale, the guarantee of stable quality is due to the integrated industrial chain carefully laid out by the brand.
01 Control quality at the source
To control the quality from the source, Sanyuan can start from the gene selection and breeding. As a dairy enterprise with two national technology centers (National Dairy Embryo Engineering Technology Research Center and National Maternal and Child Dairy Health Engineering Technology Research Center), with many years of experience in dairy scientific research projects, it can grasp quality from both "cow health" and "milk health".
In terms of breeding, the brand not only has 30 dairy farms in China, but also 5 of them have obtained one of the few GAP certifications in China. Based on decades of dairy farming practice, Sanyuan has also established the "EDTM Dairy Cow Feeding Management System" based on dairy cow environmental control, dairy cow digital management, total mixed ration feeding and standardized management of dairy farms, which directly raises the requirements for quality from the milk source.
02 The system is guaranteed to be stable
In addition to 14 production and processing bases rooted in the north and south of China, Sanyuan also has 3 overseas bases in New Zealand, Canada and France, supplementing global resources to meet the production of all dairy products of the brand.
The use of international advanced processing technology, such as low-temperature fresh milk through 72 °C ultra-low temperature pasteurization technology, while killing harmful bacteria, can retain more active substances in the milk, so as to ensure the nutrition, taste and freshness of the milk. After 146 factory self-inspection items, all products to be shipped have reached the "strictly selected and refined" grade.
03 Transport locks freshness
Once the product is out of the warehouse, it may face many conditions that affect the quality, and the challenges of storage and transportation should not be underestimated. In this regard, Sanyuan not only achieves the whole cold chain transportation from raw milk to low-temperature finished products, ensures 4-6 °C storage in the factory, but also locks the freshness of milk with the help of material visualization GPS monitoring.
# 3
Targeting the B-end of different volumes
Provide targeted, professional and innovative services
In addition to the cost, capacity, shelf life and distribution and storage, the consideration of milk selection should be more important to the quality formula of the product itself, such as matching coffee beans with different roasting degrees, or using it to make special blends and blend with other raw materials, whether it can achieve the desired effect?
Sanyuan Special Channel Division has been committed to serving ToB business channel customers, just like the "M+" added in the upper right corner of its LOGO, which expresses that "Milk+" not only provides professional dairy products for milk, but also provides "Master+" professional and master-level reliable and innovative products and services:
1. For stores of different sizes, they can provide customers with special docking and distribution services according to the situation of local warehousing, transportation and suppliers;
2. Stores have specific R&D needs, and brands can assist in formula optimization, product upgrading, and joint customization and in-depth development together;
3. Take advantage of the long-term cooperation between the brand and big names in various subdivided industries, continue to collect product trends from different service channels, and carry out application innovation and research and development in combination with its own technical conditions.
This may be the reason why well-known coffee companies choose to cooperate with Sanyuan, from breeding, production, transportation, to R&D and service, all of which match the concept of well-known coffee companies. Not only milk, but also the coffee industry involves the R&D and production of simple meals, baking, special blending, etc., which requires more contact with dairy raw materials. These ternary also have a number of advantages to meet the needs of coffee brands.