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Bakery Milk Powder
Is obtained by mixing properly selected natural dairy ingredients.
Is an excellent milk powder substitute. It provides a proper taste, color and texture to the bakery products.
Color – light cream to cream, uniform.
Appearance – loose uniform powder without lumps & scorched particles.
Taste and smell - milky, 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. 13,0 |
| Fat (%) | max. 3,0 |
| Moisture (%) | max. 4,0 |
| Ash (%) | max. 9,0 |
| pH | min. 6,0 |
| Carbohydrates/g including lactose | max. 70,0 |
| Purity (disc) | max. B |
| Total Plate Count/g | max. 50.000 |
| Salmonella /25 g | absent |
| Antibiotics | absent |
| Listeria monocytogenes/25g | absent |
| Enterobacteriaceae/g | <10 |
| Coagulate-positive staphylococci/g | <10 |