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milk....,Thailand price supplier

milk....
min.order / fob price
≥1 piece
OriginBANGKOK THAILAND
Production Capacity
CategoryMilk Powder
Update Time2025-11-07
company profile
Ratsamee Commodities Thailand Trading Company
Thailand
Contact: Mr.Nelson Phils
Tel: 66-962-410070
Number of Employees: 100 ~ 500
Business Type: Manufacture
product details
Origin:BANGKOK THAILAND
SPECIFICATION FOR OPTIMUL BAKE FILLED
Product Description
Optimul Bake – Filled is a powder that incorporates 26% milk fat for superior flavour along with wheat proteins that provide functional properties. The combination of milk fat and solids non fat (SNF) make it an ideal product for use in bakery where milk fat can complement existing recipe requirements while still providing the functional benefits of SNF such as colour development, emulsification and water binding. The milk solids in Optimul Bake also provide body and increased volume with little influence on sweetness and may also bind flavours that are normally volatile. The incorporation of functional wheat proteins provides excellent emulsification due to the length of the protein chain at a molecular level. Optimul Bake is free flowing, light cream in colour and is fully soluable making it easy to use.
Typical Chemical and Physical Analysis
Moisture 4.0 % max AS2300.1.1 1998
Fat 26 % typ AS2300.7.2 1991
Protein 17 % typ AS2300.1.2 1991
Scorched particles Disc B / 32.5g max MG SCPT 01 01
Insolubility Index 0.5 ml max AS2300.4.4 1994
Inhibitory Substances <0.003 ug/ml AS1766.3.11 1991
Bulk Density 0.40 - 0.55 g/ml typ AS2300.4.3 1994
Flavour & Odour Good AS2300.4.2 1994
Appearance & Colour Normal AS2300.4.2 1994
Typical Microbiological Analysis
Standard Plate Count 50,000 /g max AS1766.2.1 1991
Coliforms Absent / g AS1766.2.3 1992
Yeast & Mould 50 /g max AS1766.2.3 1994
Coag. +ve Staphylococci N.D. / g AS1095.3.2 1986
Salmonella N.D. / 375 g PSL 1
Packaging
20kg polythene lined multiwall paper sack, sealed and sewn top and bottom.
Storage and Handling
Store in a cool, dry ventilated place at a temperature not exceeding 25 ºC and should not be exposed to direct sunlight or strong odours.
SPECIFICATION FOR OPTIMUL BAKE
Product Description
Optimul Bake is purpose designed dairy based ingredient to be used in bakery applications where skim milk powder (SMP) is traditionally used or to enhance particular properties of the product such as texture and colour. Containing unique wheat proteins that provide excelled water binding capacity and emulsification, Optimul Bake can be used in a variety of bakery applications including but not limited to biscuits, sponge cakes, utility cakes, muffins and doughnuts. Optimul Bake also imparts good colour to bakery products providing a golden brown colour which is appealing to the eye. The milk solids in Optimul Bake provide body and increased volume with little influence on sweetness and may also bind flavours that are normally volatile. Optimul Bake is free flowing, light cream in colour and is fully soluble making it easy to use.
Typical Chemical and Physical Analysis
Moisture 4.0% AS2300.1.1 1998
Fat 2.0% max AS2300.7.2 1991
Protein(TN x 6.25) 25.0% typ AS2300.1.2 1991
Scorched particles Disc B / 32.5g max MG SCPT 01 01
Insolubility Index 0.5 ml max AS2300.4.4 1994
Bulk Density 0.55 - 0.70 g/ml typ AS2300.4.3 1994
Inhibitory Substances <0.003 ug/ml AS1766.3.11 1991
Flavour & Odour Good AS2300.4.2 1994
Appearance & Colour Normal AS2300.4.2 1994
Typical Microbiological Analysis
Standard Plate Count 50,000 / g max AS1766.2.1 1991
Coliforms Absent / g AS1766.2.3 1992
Yeast & Mould 50 / g max AS1766.2.2 1994
Coag. +ve Staphylococci N.D. / g AS1095.3.2 1986
Salmonella N.D. / 375g PSL1
Packaging
25kg polythene lined multiwall paper sack, sealed and sewn top and bottom.
Storage and Handling
Store in a cool, dry ventilated place at a temperature not exceeding 25 º C and should not be exposed to direct sunlight or strong odours.
SPECIFICATION FOR OPTIMUL BAKE FILLED
Product Description
Optimul Bake – Filled is a powder that incorporates 26% milk fat for superior flavour along with wheat proteins that provide functional properties. The combination of milk fat and solids non fat (SNF) make it an ideal product for use in bakery where milk fat can complement existing recipe requirements while still providing the functional benefits of SNF such as colour development, emulsification and water binding. The milk solids in Optimul Bake also provide body and increased volume with little influence on sweetness and may also bind flavours that are normally volatile. The incorporation of functional wheat proteins provides excellent emulsification due to the length of the protein chain at a molecular level. Optimul Bake is free flowing, light cream in colour and is fully soluable making it easy to use.
Typical Chemical and Physical Analysis
Moisture 4.0 % max AS2300.1.1 1998
Fat 26 % typ AS2300.7.2 1991
Protein 17 % typ AS2300.1.2 1991
Scorched particles Disc B / 32.5g max MG SCPT 01 01
Insolubility Index 0.5 ml max AS2300.4.4 1994
Inhibitory Substances <0.003 ug/ml AS1766.3.11 1991
Bulk Density 0.40 - 0.55 g/ml typ AS2300.4.3 1994
Flavour & Odour Good AS2300.4.2 1994
Appearance & Colour Normal AS2300.4.2 1994
Typical Microbiological Analysis
Standard Plate Count 50,000 /g max AS1766.2.1 1991
Coliforms Absent / g AS1766.2.3 1992
Yeast & Mould 50 /g max AS1766.2.3 1994
Coag. +ve Staphylococci N.D. / g AS1095.3.2 1986
Salmonella N.D. / 375 g PSL 1
Packaging
20kg polythene lined multiwall paper sack, sealed and sewn top and bottom.
Storage and Handling
Store in a cool, dry ventilated place at a temperature not exceeding 25 ºC and should not be exposed to direct sunlight or strong odours.
SPECIFICATION FOR OPTIMUL ICE CREAM
Product Description
Optimul Ice Cream is purpose designed dairy based ingredient to be used in ice cream applications where Skim Milk Powder (SMP) is traditionally used. Optimul Ice Cream contains unique wheat proteins that provide excellent emulsification and viscosity control which are integral to the production of good quality ice cream. The excellent emulsion capacity provided by the wheat protein allows for greater coverage of homogenised fat globules which aids in providing a smoother texture and body. Traditionally the use of alternative proteins imparts an undesirable flavour in the finished product; however Optimul Ice Cream through careful protein selection and processing control is devoid of wheat flavour and provides a more traditional dairy flavour. Optimul Ice Cream is a light cream, free flowing powder and is fully soluble making it easy to use.
Typical Chemical and Physical Analysis
Moisture 4.0% max AS2300.1.1 1988
Fat 4.0% max AS2300.7.2 1991
Protein(TN x 6.25) 25.0 % typ AS2300.1.2 1991
Scorched particles Disc A / 32.5g max MG SCPT 01 01
pH (10% soln) 6.2 - 7.0 AS2300.1.6 1989
Insolubility Index 0.5 ml max AS2300.4.4 1994
Bulk Density 0.53 - 0.68 g/ml typ AS2300.4.3 1994
Inhibitory Substances <0.003 ug/ml AS1766.3.11 1991
Flavour & Odour Good AS2300.4.2 1994
Appearance & Colour Normal AS2300.4.2 1994
Typical Microbiological Analysis
Standard Plate Count 50,000 / g max AS1766.2.1 1991
Coliforms Absent / g AS1766.2.3 1992
Yeast & Mould 50 /g max AS1766.2.2 1994
Coag. +ve Staphylococci N.D. / g AS1095.3.2 1986
Salmonella N.D. / 375g PSL1
Packaging
25kg polythene lined multiwall paper sack, sealed and sewn top and bottom.
Storage and Handling
Store in a cool, dry ventilated place at a temperature not exceeding 25ºC and should not be exposed to direct sunlight or strong odours.
SPECIFICATION FOR OPTIMUL CONFECTIONARY
Product Description
Optimul Confectionary is purpose designed fat filled ingredient to be used in chocolate enrobing and other compound chocolate applications where full cream milk powder (FCMP) is traditionally used. The advantage of quality milk fat is that it may reduce the viscosity of the chocolate and therefore reduce the quantity of cocoa butter required in the formulation to obtain a specified viscosity. The excellent emulsification stability of the wheat proteins prevents coalescence and oiling which in turn provides a uniform texture and mouthfeel is very similar to FCMP. Optimul Confectionary is a fully soluble, free flowing powder that is light cream in colour that has been instantised for rapid dispersion in formulations.
Typical Chemical and Physical Analysis
Moisture 4.0%max AS2300.1.1 1998
Fat 26% typ AS2300.7.2 1991
Protein 17% typ  AS2300.1.2 1991
Scorched particles Disc B / 32.5g max  MG SCPT 01 01
Insolubility Index 0.5 ml max  AS2300.4.4 1994
Bulk Density 0.40 - 0.55 g/ml typ  AS2300.4.3 1994
Inhibitory Substances <0.003 ug/ml  AS1766.3.11 1991
Flavour & Odour Good  AS2300.4.2 1994
Appearance & Colour Normal  AS2300.4.2 1994
Typical Microbiological Analysis
Standard Plate Count 50,000 / g max  AS1766.2.1 1991
Coliforms Absent / g  AS1766.2.3 1992
Yeast & Mould 50 /g max  AS1766.2.2 1994
Coag. +ve Staphylococci N.D. / g  AS1095.3.2 1986
Salmonella N.D. / 375g  PSL 1
Packaging
20kg polythene lined multiwall paper sack, sealed and sewn top and bottom.
Storage and Handling
Store in a cool, dry ventilated place at a temperature not exceeding 25 º C and should not be exposed to direct sunlight or strong odours.

Price

  • Price Condition : CIF
  • Price : USD   0  /  MT

Packaging & Delivery

  • Packing : Per Buyers Request
  • Delivery Lead Time : 20DAYS AFTER DEPOSIT
  • Minimum Order : 25MT
  • Supply Ability : 3000MT/MONTH
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