Tairob invented a unique Micro-Foam Milk Maker – the MFMM, which has established a new standard methodology for making foamed milk from sourced cow or goat milk, or alternative plant-based milk. This dense micro-foamed product produces a natural sweetness, thus eliminating the need for added sugar or sweeteners. As a result, by using the MFMM processed milk, the customer is able to control the natural ingredients and level of sweetness in the foods they choose, such as ice cream, beverages, cakes and chocolates. Micro-foamed soy or almond or other plant milk mixed with cocoa solids and cocoa butter form a new type of chocolate (approximately 95% cocoa). A drop of honey date andor whiskey could be added followed by an incredible taste. The micro-foam milk naturally sweetens cakes made of natural ingredients (227 calories per 100 gram) without sacrificing the sweet flavor. Cappuccino, made sweet by using the MFMM micro-foamed cow, goat or plant-based milk (Soy, Almond, Oat), without added sweeteners. Hot cocoa, made sweet by using the MFMM plant-based, micro-foamed milk, without added sweeteners, and ½ teaspoon of cocoa powder. We created ice cream made of micro-foamed based milk (no cow’s milk or whipping cream) resulting in a significant reduction in the amount of fat and without eggs or egg’s powder (no risk of salmonella).
The MFMM creates micro-foamed milk to be included in beverages, cakes, ice-creams and chocolate using only natural and real ingredients, free of artificial colors, flavors, sweeteners and preservatives.

We use only natural ingredients when we create new beverages, cakes, and ice-creams using the MFMM to micro-foam the milk

Today, people want to know what they are putting in their bodies and prefer to control the ingredients, whenever possible, they do not want to sacrifice flavor.   Additionally, there is a movement toward all-natural, less synthetic or processed foods.

Tairob Ltd. has identified the need for a high level of automation in order to improve the quality of products while reducing manufacturing costs in the hospitality and food Industries. We target productivity, quality and sustainability.   Micro-computing, control engineering, machine learning algorithms, sensors, molecular manipulation and more than 10Y were involved to challenge the uncertainty in milk behavior.

Micro-Foaming Process
Hot Cocoa & Soy-Tea
Inspection Industry
Cakes and Creams
Tairob is seeking collaboration with strategic partners and prospective investors to commercialize the MFMM, the micro-foam milk processor.  Please feel free to contact us for specific information.