FULL CREAM MILK POWDER
PRODUCT DESCRIPTION: is obtained in the process of dehydration of homogenized whole milk. The first step is condensing and then drying in spray drying tower.
CHARACTERISTIC: White to yellowish colour, free flowing powder, typical milky taste and smell without foreign odour.
APPLICATIONS: Confectionery, milk chocolate, bakery, beverage whiteners, ice cream, chocolate drinks, yoghurts, frozen foods.
BENEFITS: Good nutritional value, soluble ingredient, rich in natural milk fat, emulsifying capacity, smooth mouthfeel, natural milky taste and odour, great milk solid.
| CHEMICAL PARAMETERS: | |
| Protein (%) | ≥ 26 |
| Fat (%) | ≤ 26 |
| Moisture (%) | ≤ 4,0 |
| Ash (%) | ≤ 6,5 |
| pH | ≤ 6,5 |
| Insolubility (ml) | ≤ 1,0 |
| Lactose (%) | ≤ 38 |
| Purity (disc) | A, A/B |
| MICROBIOLOGICAL PARAMETERS: | |
| Total Plate Count /g | ≤ 10 000 |
| Coliforms / 0,1 g | 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.
CERTIFICATES: MUI and JAKIM approved HALAL certificate is available.