| ≥1 piece |
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CHARACTERISTIC:
White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.
APPLICATIONS:
Infant foods, dairy products, dairy blends, wet blends, bakery products, pasta sauces, chocolate, confectionery, ice cream.
BENEFITS:
Rich source of carbohydrates, good emulsification and browning properties, economical substitute of milk solids.
| CHEMICAL PARAMETERS: | |
| Protein (%) | ≥ 11 |
| Fat (%) | ≤ 1,5 |
| Moisture (%) | ≤ 4,0 |
| Ash (%) | ≤ 5,5 |
| pH | 6,0-6,6 |
| Insolubility (ml) | ≤ 1,0 |
| Lactose (%) | 75-83 |
| Purity (disc) | A, A/B |
| MICROBIOLOGICAL PARAMETERS: | |
| Total Plate Count /g | ≤20 000 |
| 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 life in the original packaging.
PACKAGING:
Four-layer paper bag with polythene inner bag, 25 kg net.
REMARKS:
Available:
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