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Creamer
1)Main element: Fat , protein, glucose syrup
2)Packing: 4 layers kraft paper bag with inner plastics , 25kgs/ bag
3)Trade terms: FOB SHANGHAI/CIF/CFR
4)Payment terms: T/T, L/C
5)Feature
Baking:
a) To improve the organization structure of baked food and make it good looking
b) To improve the physical structure of dough and operation feature
c) To avoid aging and extent the shelf life
ps. our creamer apply to coffee, milk tea, cereal, ice cream and baked food
COA OF 80A
No | Items | Unit | Standard | Result | Remark | |
1 | Moisture | % | ≤5 | 3.57 | Accepted | |
2 | Fat | % | 32±2 | 32 | Accepted | |
3 | Protein | % | 2.75±0.2 | 2.6 | Accepted | |
4 | Carbohydrate | % | 55±3 | 57.3 | Accepted | |
5 | Ash | % | ≤4.5 | 2 | Accepted | |
6 | PH | % | 7.5±0.5 | 7.52 | Accepted | |
7 | Total plate count | Cfu/g | ≤1000 | 240 | Accepted | |
8 | Coliform | MPN/100g | ≤40 | <30 | Accepted | |
9 | Yeast | Cfu/g | Absent | Absent | Accepted | |
10 | Pathogenic bacterial | Absent | Absent | Accepted | ||
11 | Mould | Cfu/g | Absent | Absent | Accepted | |
12 | Salmonella | Cfu/g | Absent | Absent | Accepted | |
13 | Melamin | Mg/kg | Absent | Absent | Accepted |