soymilk,Argentina price supplier

Description:
It is the result of the process of pressing, grinding, sieving of soybeans. mixed
subsequently with other food commodities.
Varieties:
- Whole
- Skim.
- Base cheese

Advantages:
Excellent organoleptic results.
Good solubility
Economic
Rich in isoflavones and omega 3,6,9.
Rich in proteins of the same quality milk.
No lactose. (The base for cheese may optionally contain 10% lactose)
Enriched with Calcium, Vitamin A and Vitamin E (the same level as cow's milk)
Ingredients:
Micronized soy flour, sucrose, lactose, dairy flavors, binders, thickeners, etc..
Physical and Organoleptic
Fine powder
Cream
Flavored milk

Chemical Analysis:
a. - Whole
Protein: 29.0 + / - 2%
Fat 15.5 + / - 2%
Carbohydrates: 42.3 + / - 4%
Humidity: 4.0% MAX

b. - Skim
Protein: 40.0 + / - 2%
Fat 1.5 + / - 2%
Carbohydrates: 44.0 + / - 4%
Humidity: 4.0% MAX.

c. - Base cheese
Protein: 50.0 + / - 2%
Fat 1.5 + / - 2%
Carbohydrates: 37.0 + / - 4%
Humidity: 6.0% MAX
Note: Optionally the base for cheese may contain lactose

Microbiological Analysis:
Total count: <50,000 CFU / gram
Salmonella: Negative
E-colli: NEGATIVE
Coliform: <50 CFU / g
Fungi and Yeast: <100 CFU / g
Packaging:
Multilayer paper bags with inner polyethylene 25 Kg
Storage:
12 months in a cool, dry place.
HS code:
21061004: Soy protein concentrates (soybean), whose protein content is less than or
equal to 50% .- protein concentrates and Textured Protein substances

Soy Milk Powder

Varieties:
- Whole U$D 2,79x kgrs
- Skim. U$d 2,69xkgrs
- Base cheese U$D 2.4xkgrs