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Bart-Ex Sp. z o.o. Full Cream Milk Powder 26/14 Milk Fat

Bart-Ex Sp. z o.o. Full Cream Milk Powder 26/14 Milk Fat with reduced protein content of milk fat and composition of milk-whey protein with physical - chemical parameters adapted to individual customer requirements.

Ingredient Name: Milk Powder

Physical Form: Powder, Solid

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name
    Ingredient Origin
    Structure Type
    Typical Milk Powder
    Ingredients
    Milk Powder
    Technologies

    Features & Benefits

    Features & Benefits
    • A perfect alternative to traditional full milk powder.
    • Extensive use throughout the food industry.

    Applications & Uses

    Food & Nutrition Applications
    Applications

    Mainly chocolate industry, the production of ice-cream , confectionery industry and other food industry .

    Properties

    Physical Form
    Flavor odor
    Typical of milk powder without other smell.
    Typical Properties
    ValueUnitsTest Method / Conditions
    Fatmax. 26%
    Moisture Contentmax. 4.0%
    Protein Dry Mattermin. 14.0 %
    Mechanical Impuritiesdisc A max. B
    Acidity in Occupational Safety and Healthmax. 8.0--
    Lactosemax. 55.0 %
    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