| Dairy Powder 26% Fat |
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Common uses: Dairy Preparation for Ice Cream, Bakery, Dairy Drinks, Chocolate… Manufactured by dehydration process of a mixture containing Dairy Proteins, Lactose and Palm Oil. The product show high dispersibility and an excellent solubility. Characteristics Dairy Powders – 26% PA, can be used instead of full cream milk powder or skim milk powder plus vegetable fat. Advantages Economical comparing to SMP or WMP Very high quality emulsion Very smooth mouth feeling High and constant quality Excellent organoleptic results Ingredients: Dairy Proteins, Lactose, Palm Oil ANALYTICAL SPECIFICATIONS (approximate values)
MICROBIOLOGICAL SPECIFICATIONS
PACKAGING 25 kgs paper bag, 3 ply paper bags, big bags or bulk STORAGE – PRESERVATION Store in a dry cool and clean place , out of direct sunlight SHELF LIFE 12 months from date of production |
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