Fat filled whey powder.
Produced from a mixture of pasteurized whey, vegetable fat, emulsifier and anti-caking agent.

Description

Fat filled whey powder.
Produced from a mixture of pasteurized whey, vegetable fat, emulsifier and anti-caking agent.

Applications

Profat 35 can be used in a range of applications including bakery products, ice cream, confectionery, chocolate, salads, desserts and animal feeds.

Typical Analysis

TYPICAL ANALYSIS  
Chemical composition
Protein (Ν x 6.38) DM%10,0
Lactose%47,0
Vegetable Fat%35,0
Ash%4,0
Moisture%4,0
Calcium (Ca)g/Kg3,1
Phosphorous (P)g/Kg3,5
Sodium (Na)g/Kg3,9
Potasium (K)g/Kg10,5
Magnesium (Mg)g/Kg0,7
Chloride (Cl)g/Kg11,8
Physical properties
pH (10% solution)6,0
Bulk densityg/L500
Scorched particles (ADMI)discA/B
Microbiological specifications
Total Plate Countcfu/gmax 20.000
E colicfu/gmax 10
Yeasts & Mouldscfu/gmax 10
CP Staphylococcicfu/gNegative
Salmonellacfu/25gNegative
L. Monocytogenescfu/25gNegative

Packaging

Profat 35 is packed in a multi-ply paper bag with inner polyethylene liner, net capacity 20 Kg.
Delivery pallets (110 x 120 cm), total weight 1.200 Kg.

Storage conditions

Profat 35 must be stored in closed bags in a cool and dry place (20°C, 60% RH) away from any source of contamining odours. Must not be exposed to sunlight and avoid direct contact with walls and floor.

Shelf life

Minimum two years if kept under the above storage conditions.

Important notice

All data indicated above are information for the product so please claim for a lot certificate.
Our contractual liability consists in supplying products complying with the above mentioned specifications. In case of failure of these specifications, acknowledged by us and notified in due time, our warrant will be limited to the replacement of the faulty product. Our commitment cannot bind us in case of wrong utilisation of our product. The buyer must follow the rules applied in the country where the product is used.
No image available
Fat filled whey powder.

Description

Fat filled whey powder.
Produced from a mixture of pasteurized whey, vegetable fat, emulsifier and anti-caking agent.

Applications

Profat 50 can be used in a range of applications including bakery products, ice cream, confectionery, chocolate, salads, desserts and animal feeds.

Typical Analysis

TYPICAL ANALYSIS  
Chemical composition
Protein (Ν x 6.38) DM%7,2
Lactose%32,0
Vegetable Fat%50,0
Ash%4,0
Moisture%4,0
Calcium (Ca)g/Kg2,2
Phosphorous (P)g/Kg2,4
Sodium (Na)g/Kg2,7
Potasium (K)g/Kg7,2
Magnesium (Mg)g/Kg0,5
Chloride (Cl)g/Kg8,1
Physical properties
pH (10% solution)6,0
Bulk densityg/L500
Scorched particles (ADMI)discA/B
Microbiological specifications
Total Plate Countcfu/gmax 20.000
E colicfu/gmax 10
Yeasts & Mouldscfu/gmax 10
CP Staphylococcicfu/gNegative
Salmonellacfu/25gNegative
L. Monocytogenescfu/25gNegative

Packaging

Profat 50 is packed in a multi-ply paper bag with inner polyethylene liner, net capacity 20 Kg.
Delivery pallets (110 x 120 cm), total weight 1.200 Kg

Storage conditions

Profat 50 must be stored in closed bags in a cool and dry place (20°C, 60% RH) away from any source of contamining odours. Must not be exposed to sunlight and avoid direct contact with walls and floor.

Shelf life

Minimum two years if kept under the above storage conditions.

Important notice

All data indicated above are iformation for the product so please claim for a lot certificate.
Our contractual liability consists in supplying products complying with the above mentioned specifications. In case of failure of these specifications, acknowledged by us and notified in due time, our warrant will be limited to the replacement of the faulty product. Our commitment cannot bind us in case of wrong utilisation of our product. The buyer must follow the rules applied in the country where the product is used.
No image available