Non Dairy Creamer for Baking

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

<Span style="font-size:16px;">Description

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

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.
 

Specification

Sensorial:
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
Tester:  SUJIABAO

 

Packing Information

Packaging details:                  25KG/Bag   Delivery details:                       30days



 

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Product Categories : Food Flavours Enhancers