While getting the froth right on brewed cappuccino is an art in itself, it is even harder to mimic it with the instant mixes on the market.
Now, the German Agricultural Society (DLG) says it has formulated a standard measurement for cappuccino milk power, allowing manufacturers to put a quality seal mark on their products.
The test caters to the growing market for instant cappuccino, a spokesperson for the DLG told FoodProductionDaily.com.
In 2003, demand for instant powder coffee went up 17 per cent in Germany, with cappuccinos accounting for 85 per cent of the segment, according to the latest figures from the German Coffee Association.
DLG tests cappuccino milk powder for foam size, consistency and taste. The evaluation criteria include the taste of the foam, its height and how long it lasts as well as a number of other microbiological parameters.
Products that successfully pass the test criteria will receive the coveted DLG-award in gold, silver or bronze. Once awarded, international companies who act in Germany will be able to use it as a quality seal of approval for their products.
The cappuccino test adds to DLG's dairy offerings. The testing agency tests also include standards for milk and milk-based drinks, sour milk products and desserts, cream, preserved milk, curd, butter, cheese and ice cream. In 2006, DLG also added sheep and goat milk products to its test offerings.
About 17,000 German and international members belong to DLG, which is based in Frankfurt.
The group is an independent quality tester for the food industry. Each year the organisation tests about 20,000 food and beverage products, a quality recognition for international producers distributing products in Germany.
Registration for the cappuccino quality test begins 28 March 2006.