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Fat-filled Milk Powder Olmil 26
Is obtained by mixing properly selected dairy ingredients with vegetable oil.
Is an excellent full cream milk powder substitute. It can be used in wide range of application including: bakery, confectionery, delicatessen products, food concentrates, dry blends and others.
Color – light cream to cream, uniform.
Appearance – uniform powder, without lumps & scorched particles.
Taste and smell – milky-fat, without foreign odors and flavors.
The product should be stored in clean, dry, airy, free from pests and insects conditions. Storage tem should be max. 25°C and humidity max. 75%. Shelf life is 12 months.
25 kg paper bags with 3 or 4- layer insert of polyethylene, sealed and closed by an easy- open tape or sewed with an overlay paper. Net weight: 25 kg. 500-1000 kg big bags made of polypropylene lining.
| Protein (%) | min. 20,0 |
| Fat (%) | min. 26,0 |
| Moisture (%) | max. 4,0 |
| Ash (%) | max. 6,0 |
| pH | min. 6,0 |
| Carbohydrates/g including lactose | max. 42,0 |
| Purity (disc) | max. B |
| Total Plate Count/g | max. 30.000 |
| Salmonella /25 g | absent |
| Antibiotics | absent |
| Listeria monocytogenes/25g | absent |
| Enterobacteriaceae/g | <10 |
| Coagulate-positive staphylococci/g | <10 |