FEATURES:
A、 To improve the organizational structure of baked products, to make the product appear shiny and attractive
B、 To improve physical property of paste and make it more operable
C、 To provide better flavor to baking
D、 To avoid aging of baking and prolong its shelf life
APPLICATED SERIES:
M10 M25
Specifications
M10 Non dairy creamer for baking food with high quality and low price and good taste
1. excellent solubility
2.good stability and more fluidity
3.ISO, HACCP ,QS CERTIFICATE
Detailed Product Description
M10 Non dairy creamer for baking food
1 excellent solubility
2. good stability and more fluidity
3. good quality ISO , HACCP QS CERTIFICATE
Description: Non dairy Creamer for coffee is a high quality, spray-dried, emulsified, white to cream color powder mainly made of glucose syrup and vegetable oil (palm oil, palm kernel oil, coconut oil, etc)
Which will improve the inner structure of food and increasing fragrance and fat to taste exquisite, tender and milky so the effect of solubility and emulsification are highly increased.
Good flavor and color and heavy milky taste.
Range of application
Drinks: creamy drink, fast-dissolved milk powder, baby’s drink and ice cream, etc.
Foodstuff: Instant cornmeal, seasoning of fast food, instant food, bread, biscuits. chocolates and cream, etc.
1. Ndc for coffee:. Fat: 20%-60%; protein: 2.0%-5.0%.
2. Ndc for formula milk:. Fat: 35%-80%; protein: 2.0%-4.5%.
3. Ndc for milk tea. : fat: 28%-50%; protein: 2.0%-4.5%.
4. Ndc for ice creamer:. Fat: 27%-80%; protein: 2.0%-6.0%.
5. Ndc for cereal:. Fat: 25%-50%; protein: 1.5%-4.5%.
6. Ndc for bakery food:. Fat: 30%-80%; protein: 2.0%-5.0%
M10 non dairy creamer for Baking food
|
Moisture |
: 3.8 % max. |
|
Fat |
:10 % ±1.0% |
|
Protein |
: 0 % min. |
|
Carbohydrate |
: 48 – 52 % |
|
Ash |
: 2.9% max. |
|
pH (10% solution) |
: 7.0 – 8.1 |
|
Microbiological |
|
|
Total Plate Count |
: 3,000 cfu/g max.. |
|
Mould |
: 49 cfu/g max. |
|
Yeast |
: 49 cfu/g max. |
|
Coliform |
: <3 MPN/g |
|
Enterobacteriaceae (cfu/g) |
: Negative |
|
E. coli (MPN/g) |
: Negative |
|
Salmonella (cfu/g) |
: Negative |
|
Staphylococcus aureus (cfu/g) |
: Negative |
|
|
|
Specifications
M25 Non dairy creamer for baking food with high quality and low price and good taste
1. excellent solubility
2.good stability and more fluidity
3.ISO, HACCP ,QS CERTIFICATE
Detailed Product Description
M25 Non dairy creamer for baking food
1 excellent solubility
2. good stability and more fluidity
3. good quality ISO , HACCP QS CERTIFICATE
Description: Non dairy Creamer for coffee is a high quality, spray-dried, emulsified, white to cream color powder mainly made of glucose syrup and vegetable oil (palm oil, palm kernel oil, coconut oil, etc)
Which will improve the inner structure of food and increasing fragrance and fat to taste exquisite, tender and milky so the effect of solubility and emulsification are highly increased.
Good flavor and color and heavy milky taste.
Range of application
Drinks: creamy drink, fast-dissolved milk powder, baby’s drink and ice cream, etc.
Foodstuff: Instant cornmeal, seasoning of fast food, instant food, bread, biscuits. chocolates and cream, etc.
1. Ndc for coffee:. Fat: 20%-60%; protein: 2.0%-5.0%.
2. Ndc for formula milk:. Fat: 35%-80%; protein: 2.0%-4.5%.
3. Ndc for milk tea. : fat: 28%-50%; protein: 2.0%-4.5%.
4. Ndc for ice creamer:. Fat: 27%-80%; protein: 2.0%-6.0%.
5. Ndc for cereal:. Fat: 25%-50%; protein: 1.5%-4.5%.
6. Ndc for bakery food:. Fat: 30%-80%; protein: 2.0%-5.0%
M25 non dairy creamer for Baking food
|
Moisture |
: 3.8 % max. |
|
Fat |
:25 % ±1.0% |
|
Protein |
: 0 % min. |
|
Carbohydrate |
: 48 – 52 % |
|
Ash |
: 2.9% max. |
|
pH (10% solution) |
: 7.0 – 8.1 |
|
Microbiological |
|
|
Total Plate Count |
: 3,000 cfu/g max.. |
|
Mould |
: 49 cfu/g max. |
|
Yeast |
: 49 cfu/g max. |
|
Coliform |
: <3 MPN/g |
|
Enterobacteriaceae (cfu/g) |
: Negative |
|
E. coli (MPN/g) |
: Negative |
|
Salmonella (cfu/g) |
: Negative |
|
Staphylococcus aureus (cfu/g) |
: Negative |
|
|
|
| 
