Data wysyłki: 2015-05-07
Poszukiwany towar:
Ilość: 100-150 ton
Termin wyszukiwania: 7 dni
Kraj: FRANCE
Szczegółowy opis: > Francuska firma szuka dostawcy pełnego mleka w proszku - 28 procent.
Definition : Instant Full Cream Milk powder min. 28 procent butterfat, spray dried
Ingredients : Full Cream Milk powder , soy lecithin ( emulsifier) vitamin A & D3
Chimical Characteristics
Butterfat
28procent Min
Typical 28.2
Moisture
3.0procent Max
Typical 2.8
Protein ( KjN* 6.38)
24.0procent Min
Typical 25.5
Protein( non fat solds basis)
34.0procent Min
-
Lactose
34.0procent Min
Typical 36.5
ASH
7.0procent Max
Typical 6.0
Acidity
0.15procent Max
-
Lecithin ( emulsifier)
0.2procent Max
Typical 0.2
Microbiological Characteristics
Total plate count 30° C
Typical < 5.000
Salmonella/25 g
NEGATIVE
Typical NEGATIVE
Enterobacteriaceae
Typical NEGATIVE
Yeasts
Typical < 50
Moulds
Typical < 50
Staphylococcus Aureus
Typical NEGATIVE
Physical Analysis
pH
Typical 6.3
Wettability 25 °C
Typical < 15
Density powder ( 100x)
Typical 0.49
Scorched Particles
Typical Disc A
Organoleptical Analysis
Apparance
Free flowing powder , free of lumps other than those which break up under slight pressure
Colour
White to creamy white
Flavour & odour
Pleasant, creamy milky and free from any off flavours or odours
Korespondencja w jezyku: angielski, francuskiŹródło oferty
Poszukiwany towar:
FRANCUSKA FIRMA SZUKA DOSTAWCY PEŁNEGO MLEKA W PROSZKU
Rodzaj: PRODUKCJA IMPORT EXPORT
Ilość: 100-150 ton
Termin wyszukiwania: 7 dni
Kraj: FRANCE
Szczegółowy opis: > Francuska firma szuka dostawcy pełnego mleka w proszku - 28 procent.
Definition : Instant Full Cream Milk powder min. 28 procent butterfat, spray dried
Ingredients : Full Cream Milk powder , soy lecithin ( emulsifier) vitamin A & D3
Chimical Characteristics
Butterfat
28procent Min
Typical 28.2
Moisture
3.0procent Max
Typical 2.8
Protein ( KjN* 6.38)
24.0procent Min
Typical 25.5
Protein( non fat solds basis)
34.0procent Min
-
Lactose
34.0procent Min
Typical 36.5
ASH
7.0procent Max
Typical 6.0
Acidity
0.15procent Max
-
Lecithin ( emulsifier)
0.2procent Max
Typical 0.2
Microbiological Characteristics
Total plate count 30° C
Typical < 5.000
Salmonella/25 g
NEGATIVE
Typical NEGATIVE
Enterobacteriaceae
Typical NEGATIVE
Yeasts
Typical < 50
Moulds
Typical < 50
Staphylococcus Aureus
Typical NEGATIVE
Physical Analysis
pH
Typical 6.3
Wettability 25 °C
Typical < 15
Density powder ( 100x)
Typical 0.49
Scorched Particles
Typical Disc A
Organoleptical Analysis
Apparance
Free flowing powder , free of lumps other than those which break up under slight pressure
Colour
White to creamy white
Flavour & odour
Pleasant, creamy milky and free from any off flavours or odours
Korespondencja w jezyku: angielski, francuskiŹródło oferty