Milk Powder

Adolfo

Payment conditions: L/C at sight irrevocable & transferrable, issued by first line bank.

Due to high demand, prices experiment constant increases. Please send your request ASAP and we will confirm current conditions.

10. PRICES & PAYMENT CONDITIONS

Transport in rail, sea and air, not restricted. The containers should be kept clean and away from heat and damp. It is recommended to avoid contact with non food products to prevent from cross contamination.

9. TRANSPORT CONDITIONS

Multilayer paper bags with polyethilene liner inside containing 25 kg.

8. PACKAGING

Best use before one year after manufacturing date.

7. SHELF LIFE

Store in cool, dry and ventilated place. Packages should be exposed to direct sunlight and should not be kept in direct contact with walls or floors. Keeping at temperatures below 25?C and 65% relative humidity will gurantee storage life.

6. STORAGE AND HANDLING

Sodium, Na 437mg

Iron, Fe 0,50 mg

Calcium, Ca 491mg

Fiber, Total Dietary 0g

Cholesterol 8,8g

Trans fat 10g

Saturated fat 8,3g

Total Lipids (fat) 26g

Proteins 14 g

Total Carbohydrates 51g

Energy 492 Kcal / 2.066 kj

Serving size of 100g

5. NUTRITIONAL FACTS

Is a replacement system for whole milk powder, for various food applications, in different levels according to the desired functionality and the good manufacturing practice.

4. APPLICATION

Scorched particles (ADPI) Max Disc B

Lactose (%) Approx 30

Proteins (%) Min 14,0

Fat (%) Min 25,0

Moisture (%) Max 3,0

Titratable acidity (% Lactic acid) Max 1,0

pH (solution 10%) 6,0 a 7,0

3.3 PHSYCO-CHEMICAL PARAMETERS

Yeasts and moulds (CFU/g) Max 50

Salmonella (UFC/25g) Absence

Fecal coliforms (CFU/g) Max 10

Coliforms (CFU/g) Max 100

Aerobic plate count (CFU/g)<50.000

3.2 MICROBIOLOGICAL PARAMETERS

3. Good solubility

2. Milky flavoured, no off-flavour.

1. Creamy white powder, non hygroscopic.

3.1 PRODUCT PROPERTIES

3. SPECIFICATIONS

Whey solids, hydrogenated vegetable fat, glucose solids, milk solids, whey protein concentrate, stabilizer disodium phosphate, emulsiphiers soy lecithin and mono and diglycerides of fatty acids, and natural identical milk flavor. GLUTEN FREE.

2. INGREDIENTS

1. PRODUCT DESCRIPTION
It is a product obtained by spray drier process, using a blend of dairy ingredients, carbohydrates and vegetable fat resulting a product with different applications.

Payment Conditions: L/C at sight irrevocable & transferable issued by first line bank.

Origin: Brazil

Product: PREMIUM QUALITY POWDER MILK (26% FAT, 14% PROTEIN)

1. POWDER MILK (26% FAT, 14% PROTEIN)

SUPOWDER MILK 26