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Bart-Ex Sp. z o.o. Fat Filed Milk Powder 26/10

Bart-Ex Sp. z o.o. Fat Filed Milk Powder 26/10 are products based on milk protein and vegetable fat. Fat and protein are customized to individual customer requirements depending on the application.

Ingredient Name: Milk Powder, Full Fat

Physical Form: Powder, Solid

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name
    Ingredient Origin
    Structure Type
    Typical Milk Powder
    Ingredients
    Milk Powder, Full Fat
    Technologies

    Features & Benefits

    Features & Benefits
    • Extensive use throughout the food industry. Great cheaper alternative to a standard milk powder.
    • Vegetable fat does not become rancid like milk fat thus significantly is extended shelf life up to 24 months.

    Applications & Uses

    Applications

    Milk mixes vegetable fat (palm or coconut) are perfect for: In  bakery, confectionery, ice cream, chocolate, biscuits, cakes and pastries, soups, creams, sauces, food premixes, 
    beverages, yogurts, coffee creamers and tea, desserts and many other food industry.

    Properties

    Physical Form
    Flavor odor
    Typical of milk powder without other smell.
    Typical Properties
    ValueUnitsTest Method / Conditions
    Fat vegetablemax. 26%
    Moisture Contentmax. 4.0 %
    Protein Dry Mattermin. 10.0%
    Mechanical Impuritiesdisc A max. B
    Acidity in Occupational Safety and Healthmax. 7.5--
    Lactosemax. 54.0 %
    Temperaturemax. 25ºC
    Relative Humiditymax. 75%-
    Microbiological Values
    ValueUnitsTest Method / Conditions
    AntibioticsNegative--
    ColliformsNegative/10g-
    Staphylococcus AureusNegative/10g-
    SalmonellaNegative/25g-
    Listeria MonocytogenesNegative/25g-
    Total Plate Countmax. 50,000/g

    Packaging & Availability

    Packaging Type
    Packaging & Availability

    Bag : 25 kg, multiply bags with polyethylene lining.
    Bulk : Big bag 1,000 kg.

    Storage & Handling

    Shelf Life
    12 months