25 kg/bag, 0.5kg/bag,1kg/bag
PACKAGING
Salmonella: should not be checked out.
Coliaerogenes organisms: 40/100g max.
Total count of bacteria colonies :1000/g max.
Wettability :15 sec max
Moisture: 6%max.
Protein: 2~4%
Fat: 28 ~ 70%
TECHNOLOGICAL DATA
Avoids aging of baking and prolong shelf life.
Improves physical property of paste, increases its processing property.
Provides better flavor.
Improves texture of baking.
FEATURES
Glucose syrup, Refined vegetable oil, Sodium caseinate, Stabiliser, Emulsifier, Anti-caking agent.
RAW MATERIAL
It is white or yellowish powder with excellent fluidity and stability. It is designed for rapid direct dispersion into hot consumer use beverages such as baking, etc. It can increase milk smoothness and whiteness.
DESCRIPTION
non dairy creamer for coffee
Payment Terms: | L/C,T/T |
Place of Origin: | China (Mainland) |
Processing Type: | Raw |
Form: | Powder |
Category: | Other |
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