CHARACTERISTIC:
White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.
APPLICATIONS:
Confectionery, milk chocolate, bakery, beverage whiteners, ice cream, chocolate drinks, yoghurts, frozen foods, drinks.
BENEFITS:
Major source of energy for the newborns , reduction cost, flavor fixer.
| CHEMICAL PARAMETERS: |
| Lactose (%) | ≥ 98 |
| Fat (%) | ≥ 0,1 |
| Moisture (%) | ≤ 0,5 |
| Ash (%) | ≤ 0,5 |
| pH | 4,5-7,5 |
| Insolubility (ml) | ≤ 0,01 |
| Purity (disc) | A, A/B |
| MICROBIOLOGICAL PARAMETERS: |
| Total Plate Count /g | ≤ 10 000 |
| Coliforms /0,1g | absent |
| E- Coli /0,1 g | absent |
| Salmonella /25 g | absent |
| Antibiotics | absent |
| Yeast /g | ≤ 50 |
| Mould /g | ≤ 50 |
STORAGE:
Product must be stored in a cool, dry place, at temperature below 25°C and relative humidity below 65%, product has a 2 years shelf life in the original packaging.
PACKAGING:
Four-layer paper bag with polythene inner bag, 25 kg net.
