| Message: | Full cream
Creamy white,make for yogurt,Milk Powder,Full Cream Milk Powder,instant milk powder
Specification
Fat :≥26%
Protein : ≥23.5%
Moisture: ≤5.0%
Solubility: ≥99.0%
Acidity, (°T): ≤18.0
Nitrate, (mg/kg): ≤100
Nitrite,(mg/kg) : ≤2
Coliform(MPN/100g): ≤90
Total Plate Count(cfu/g): ≤50000
SPECIFICATION FOR SKIMMED MILK POWDER
Chemical/ Physical Analysis : Limits
Moisture % max 3.20% – 4.00%
Fat % max 2.25%
Protein % 34.00% – 35.75%
Ash % 7.90 – 8.02
Acidity (%L.A) 1.08 – 1.50
Taste and Smell Pleasant and clean
Insolubility Index 0.10 – 0.15 ml
Bulk Density 0.48 – 0.50
Scorched particles A-B Grade
Standard Plate count per gram 7000 – 9000 per gm.
Total Coliforms per 0.1 gram Nil per 0.1 gm
E.coli per gram Nil
Salmonella/ Shigella per 25 grams Nil
Appearance : Entirely free from lumps with a sweet and desirable flavour.(White creamy colour).
Cocoa butter
Specifications:
Refractive Index (expressed as N40/D): 1.4560-1.458 (40 Deg)
Saponification Value (mgKOH/gfat): 190.00-197.00
UnSaponification Value : 0.35 Max
Iodine Value (gI/100g): 33-38
Free Fatty Acid (%): 1.5 Max.
Melting Point: 32-35 Celsius Degree (max)
Moisture (%): 0.2 Max
Blue Value : 0.05 Max
Cocoa powder
Cocoa solids can range from a light brown to a deep reddish brown color. The varying color corresponds to
sugar
Characteristics Units
Polarization 99.80% Minimum
Moisture Content 0.04% Maximum
Ash Content 0.04% Maximum
ICUMSA RBU 45 Maximum
Solubility 100%
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