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Non Dairy Creamer for Baking
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Non Dairy Creamer for Baking

    Payment Type: L/C, T/T, D/P, Money Gram
    Productivity: 500metric Tons Per Month
    Place of Origin:  Jiangsu, China
    Supply Ability: 500metric Tons Per Month
    Certificate: ISO, HACCP

Basic Info

Model No.:  T60

Product Description

Model NO.: T60 Packaging Material: 25 Kgs Net Paper Bags Lined with PE Shelf Life: >12 Months Resource: Chemosynthesis Appearance: White or Pale Yellow Powder Protein%: 2.2% Trademark: kamadi Certification: ISO, HACCP Storage Method: Kept in a Dry and Cool Place Main Substances: Non-Dairy Creamer Name: Non-Dairy Creamer for Baking Fat%: 35.2% Pb(Mg/Kg): 0.2 Origin: Jiangsu, China

Non Dairy Creamer for Baking
Non-dairy Creamer for baking food is a high quality, spray-dried, emulsified, yellow or white to cream color powder with good flavor and color and heavy milky taste mainly made of glucose syrup and vegetable oil (hydrogenated vegetable oil, palm oil, palm kernel oil, coconut oil, etc), It has a special effect in food production and processing and also a kind of modern food  Which can improve the inner structure of food and increasing fragrance and fat to taste exquisite, tender and milky.

Composition: Glucose syrup, hydrogenated vegetable fat, Sodium caseinateemulsifiers, Stabiliser , Anti-caking agen

Vegetable Fat Powder can be made with low fat, medium fat and high fat according to different requirements of clients

Advantage & Funcations

Non Dairy Creamer for Baking
Especially in bakery,it   Improve texture of baking;   Provide better flavor of baking;   Improve physical property of paste and make it more operable;   Avoid aging of baking and prolong its shelf life. *The products for baking can be customized to different needs.

It is popular with many products,such as homemade coffee creame, organic and vegan coffee creamer, french vanilla coffee, coconut milk , baileys irish cream and so on. It could be used with coffee to mask the bitterness of coffee and soften the
mouth feel and in addition,if could keep the temperature and modify the 
color and flavor of coffee.It is also commonly and widely used in nutritional
oatmeal .to balance the fat,protein andother carbohydrates, and provide better 
taste and flavor. In the application of soybean milk powder, it could increase the 
content of the fat, mask the soybean flavor and increase  the instant solubility.
White or pale yellow powder, free from lumps, taste-pure, typical free from off-taste; odor-pure, typical free from off-flavors or off-odors.
Chemical /Physical Analysis:
Parameter Standard Results
Fat% 35%±2.0 35.2%
Protein% 2%±0.2 2.2%
Acid value(mgKOH/g) 3.0 max. 0.6
Peroxide number(g/100g) 0.25max 0.01
Pb(mg/kg)   1.0 max. 0.2
As/based on As (mg/kg) 0.5 max. 0.01
Cu (mg/kg) 1.0 max.   0.4
Ni (mg/kg)   1.0 max 0.6
Moisture% 4.0 max. 3.2
Colour White /creamy White /creamy
Microbiological Analysis
Aerobic plate count (cfu/g) 3000 max 200
Coliform bacterial(MPN/100g) 90 max. <0.3
Mold, (cfu/g) 30 max. Absent
Salmonella Negative Negative
Shigella Negative Negative
Staphylococcus aureus Negative Negative
Packing Information
Packaging details:                  25KG/Bag   Delivery details:                       30days

Non Dairy Creamer for Baking


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Product Categories : Food Flavours Enhancers

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