Whole Milk Powder
Protein……………………………… 32% Approx.
Lactose…………………………….. 50% Approx.
Butterfat……………………………..1.5% Max.
Minereals……………………………8% Approx.
Moisture……………………………..4% Max.
Titratable Acidity………………….0.18% Max.
Solubility Index…………………….2.0 ml Max.
Sediment-Test……………………. Max.Disc C(15mg)Max.
BACTERIOLOGICAL SPECIFICATIONS
Total Plate Count……………….. 50.000/g Max.
Coliform……………………………..Absent in 0.1 g.
Solmonella………………………….Absent in 25 g.
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Skimmed Milk Powder
Ler maisProtein……………………………… 32% Approx. Lactose…………………………….. 50% Approx. Butterfat……………………………..1.5% Max. Minerals……………………………8% Approx. Moisture……………………………..4% Max. Titratable Acidity………………….0.18% Max. Solubility Index…………………….2.0 ml Max. Sediment-Test……………………. Max.Disc C(15mg)Max
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Fructose Powder
Ler maisAppearance : White crystalline powder Appearance of solution : clear and colourless Acidity or alkalinity : Conforms. Specific optional rotation : -91.0 ~-93.5° Foreign sugars : Conforms. Barium : Conforms. Arsenic : ≤1ppm Sulfated ash : ≤0.1%
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ALKALIZED COCOA POWDER
Ler maisColor of Powder Light & Dark Brown Testes Natural Cocoa Smell Moisture 5.0% Max Fat Content 10-12% Ash 8.0% Max Fineness 99.0% Min PH 5.0-5.8
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Natural Cocoa Powder
Ler maisColor of Powder Light & Dark Brown Testes Natural Cocoa Smell Moisture 5.0% Max Fat Content 10-12% Ash 8.0% Max Fineness 99.0% Min PH 5.0-5.8 Total Plate Count >5000 cfu/g Caliform >30 MPN/100G Yeast Count >50 cfu/g
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