PRODUCT DESCRIPTION:
Grand Milk Ice Cream is a composition of various dairy products, blended to adjust protein content for customers’ specific requirements, enriched with ingredients dedicated for Ice Cream production.
CHARACTERISTIC:
White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.
APPLICATIONS:
Dedicated especially for ice cream. Can be used also in bakery, biscuits, desserts, confectionery, fudges, cream fillings, cookies and other preffered application in the food industry.
BENEFITS:
Ice Cream base, alternative to traditional skimmed milk powder, not greasy in touch, doesn’t smear when used in production, good source of energy, very good solubility in warm and cold water.
| CHEMICAL PARAMETERS: | |||
|
Ice Cream 15
|
Ice Cream 20
|
Ice Cream 25
|
|
| Protein (%) |
≥ 15
|
≥ 20
|
≥ 25
|
| Fat (%) |
≤ 8
|
≤ 2
|
≤ 2
|
| Moisture (%) |
≤ 4,0
|
≤ 4,0
|
≤ 4,0
|
| Ash (%) |
≤ 4,0
|
≤ 6,0
|
≤ 6,5
|
| pH |
≤ 3,5
|
≤ 5,0
|
≤ 5,5
|
| Insolubility (ml) |
≤ 1,0
|
≤ 1,0
|
≤ 1,0
|
| Lactose (%) +/-1 |
21
|
42
|
39
|
| Purity (disc) |
A, A/B
|
A, A/B
|
A, A/B
|
| MICROBIOLOGICAL PARAMETERS: | |||
|
Ice Cream 15
|
Ice Cream 20
|
Ice Cream 25
|
|
| Total Plate Count /g |
≤ 20 000
|
≤ 20 000
|
≤ 20 000
|
| Coliforms /0,1g |
absent
|
absent
|
absent
|
| E- Coli /0,1 g |
absent
|
absent
|
absent
|
| Salmonella /25 g |
absent
|
absent
|
absent
|
| Antibiotics |
absent
|
absent
|
absent
|
| Yeast /g |
≤ 50
|
≤ 50
|
≤ 50
|
| Mould /g |
≤ 50
|
≤ 50
|
≤ 50
|
STORAGE:
Product must be stored in a cool, dry place, at temperature below 24°C and relative humidity below 75%, product has an 24 months shelf life in the original packaging.
PACKAGING:
Four-layer paper bag with polythene inner bag, 25 kg net.