Main features and qualities of the product
can be widely used in confectionery and ice-cream industry considerably reducing production costs
PHYSICO-CHEMICAL ANALYSIS
Moisture % - max 4,0
Mechanical impurities - A max B
Acidity in oSH - max 8,0
Fat % - max 1,25
Protein % - min 34,0
Lactose % - max 53,0
Antybiotics - negative
Use
chocolate, confectionery, ice-cream and meat industries