A direct replacement for full cream milk powder at 1% w/w for every 5% w/w full cream milk powder use in end products like biscuits, chocolates, bread, wafers, confectionery, chocolate drinks, powdered coffee and tea drinks.
This flavour is compounded from natural milk and cream and whey powders with natural aroma chemicals like lactones and vanillin.
This flavour is classified as natural flavour powder.
DETERMINATION METHOD NO. RESULTS
Moisture % (m/m) AOAC Official Method No.
Total Fat % (m/m) AOAC Official Method No.
Total Protein % (m/m)
(Nx6.25) AOAC Official Method No.
Titratable Acidity % ISO 750 1998(E) 0.98
DETERMINATION METHOD NO. RESULTS SPECIFIED
Total Plate Count (cfu/g) Jan 2001, Chpt 3 <100 <100000
Total Yeast and Mould Count (cfu/g) Jan 2001, Chpt 18 <10 -
Total Coliform Count (MPN/g) Sept 2002, Chpt 4 <3 -
Coagulase Positive S. aureus (cfu/g) Jan 2001, Chpt 12 <10 Absent
Salmeonella Spp (per 25g) Apr 2003, Chpt 5 Not Detected Abesent
Keep sealed in original packing in a dry place, away from direct sunlight. This product is stable for one year.
25kg high barrier bag packed in an outer carton.