| ≥1 piece |
It is white or yellowish powder with excellent fluidity and stability. It is designed for rapid direct dispersion into hot consumer use beverages such as baking, etc. It can increase milk smoothness and whiteness.
RAW MATERIAL
Glucose syrup, Refined vegetable oil, Sodium caseinate, Stabiliser, Emulsifier, Anti-caking agent.
FEATURES
Improves texture of baking.
Provides better flavor.
Improves physical property of paste, increases its processing property.
Avoids aging of baking and prolong shelf life.
TECHNOLOGICAL DATA
Fat: 20 ~ 75%
Protein: 2~4%
Moisture: 5%max.
Wettability :15 sec max
Total count of bacteria colonies :10000/g max.
Coliaerogenes organisms: 30/100g max.
Salmonella: should not be checked out.
PACKAGING
25 kg/bag