The Micro-Foam Milk Maker - MFMM

Submitted 2 years ago

Dear Sir/Lady,
I'm writing this message in support of a proposal for collaboration for the Micro-Foam Milk Maker technology that is being proposed by Tairob Ltd.
The labor cost of employees in the hospitality and food manufacturing Industries is high while customers are not ready to pay any price. The use of powders in ultra-processed foods and ice creams do concern many customers. The cappuccino served in coffee bars has lost its taste over the years due to unskilled baristas.
The results are unsatisfied customers and lower quality of the served.
Tairob Ltd. identified the need of high automation required to improve the quality of products, avoid not necessary fats and eggs in ice creams (bacterial contamination) while reducing manufacturing costs.
In my 40 years of robotic and automation experience, I've seen very few research Institutes or Companies who tried to solve above issues due to lack of tools to challenge the uncertainty in milk behavior.
Tairob will be pleased to partner with McDonalds for developing the new markets by providing our knowledge, prototypes and existing & coming patents.
Tairob Ltd. developed the MFMM-Micro-Foamed-Milk-Maker (patent USPTO) an electro-mechanical computerized machine that naturally sweetens and micro-foams cow or plant's milk without adding any sweeteners. We process the proteins within the milk changing their molecular form during a whipping process that is accompanied by a pressure & heat sequence. Machine learning algorithms are involved to overcome the uncertainty.
It all started with the need to eliminate sugar from my cappuccino.
Four years until 1st prototype, eight years (5th proto) of additional experiments to understand the "why" and "how to" and last eight months to achieve cakes of 227 calories /100 gram without sugar or any artificial sweetener , or ice cream without the cow whipping milk's fat and without eggs while not affecting the taste. We create traditional foods\cakes and ice creams with plant's milk (while replacing the cow's whipping milk fat with soy or almonds milk, for example) with regular taste of sweetness by using reduced amounts of sugar.
The taste of cappuccino coffee, amount of sugar or artificial sweeteners, taste of chocolates or taste of food served in restaurants, all depend on the professional skills of the barista, chocolatier or the chef accordingly.
The MFMM sweetens and micro-foams cow milk or plant's (like soy, oat, almonds) milk, it mixes with cocoa powder to create hot cocoa that children love. Micro-foamed plant milk mixed with cocoa solids and cocoa butter form a new type of chocolate (approximately 95% cocoa). A drop of honey date and\or whiskey could be added followed by an incredible taste. The micro-foamed soy, almonds, oat milk sweetens cakes made of natural ingredients without sugar or artificial sweeteners.
Recently we created ice-cream made of micro-foamed plant's milk without cow milk and\or whipped-milk of 38% fat; it may also contain a significantly reduced amount of sugar.
The MFMM knows to identify if milk is fresh by testing the micro-foam structure and its sweetness. We consider new patent applications according to the new developed products based on the MFMM
Sincerely,
Isaac Taitler
CEO Tairob LTD
www.rmfmm.com
Email: [email protected]
Line phone: +972-4825-8006, Fax: +972-4826-2598
Cell 24/7: +972-546-660-902