SKIM MILK POWDER 25 kg bag, specification on request, origin Poland. EXW price 2750 /ton , payment terms - 100% prepayment or factoring.
Whole milk powder is a dairy product made from milk by evaporating water. The advantage of milk powder is its long shelf life and easy storage. It is often used for the production of confectionery, chocolate, various types of bread and others packaging: Whole milk powder 25kg Whole milk powder big bag 900kg
Polish company is looking for the buyers of milk powder. We work directly with the manufacturer, so our prices are competitive. In our offer we have different types of milk powder - skimmed, fat, whole etc. For more details do not hesitate to contact us. The price given is approximate and shouldn't be recognized as an official offer.
Nestlé NIDO milkpowder red cup, 400g/pack Ask for more details
Skimmed milk powder, fat 1, 25-1, 5% Fat 1, 25-1, 5% Paper bags 25 kg net weight
Food Preparations With Milk Powder 1.- Whole Milk 26/26 Food Preparation: 95% milk powder, 5% either maltodextrine, vegetal fat or butyric fat. 2.- Skimmed MILK 34% Food PREPARATION: 93% milk powder, 7% either maltodextrine, vegetal fat or butyric fat. 3.- Skimmed Milk MPC 40% Food Preparation: 90% milk powder, 10% caseinat. 4.- 100% Milk Whey, At 12%
Product description: Full cream milk powder is produced by evaporation and spray drying pasteurized whole milk. Application: reconstituted drinking milk, ice cream, bakery, confectionery, chocolate, biscuits, cookies, dairy, processed cheeses, evaporated & sweetened condensed milk, Fruit/Flavoured Beverages, Soups, Sauces.
Product description: Caseinates is a dairy protein ingredient, converted into caseinates by dissolving the acid casein, curd with water and dilute alkali and then drying the solution (Extrusion method). Caseinates is multifunctional highly nutritious milk protein. Properties: Caseinates contribute a high degree of emulsification, emulsion stability and stabilizing properties. They are also effective in binding water and offering whipping and aeration stability to food emulsions. Application Dairy industry: Stabilizer, emulsifier, binder for production of ice-creams, yogurts other dairy products. For higher yield in hard cheese production; Processed cheese and imitation cheese production Meat industry: in production of meat products ( sausages, hams, hamburgers, etc.) has the unique property of substantial water, jelly and fat absorbency. Bakery: caseinates helps to improve and control texture and uniformity, the source of protein. Food concentrates: excellent emulsifier and foaming agent in whipped toppings, soups, salad dressings, dessert mixers. Food additives production: high nutrition protein in diet and sport food; stabilizer in coffee creamers production.
Product description: Skimmed milk powder is produced by evaporation and spray drying pasteurized liquid skimmed milk. Application: dairy industry, production of cheese, yogurt, ice cream, UHT milk, evaporated & sweetened condensed milk, baby food and dietary products, fast food products, confectionary, meat products, bakery products, dry food mixes.
Product description: Produced by dry blending of dairy powders. It is cost-effective option of skimmed milk powder. It helps to reduce the production costs of final products. Protein level can be adjusted according to the specific final application and customer’s requirements. Milk powder blends can be enriched with flavors and stuffs (vanilla, cocoa, sugar, etc.). Application: dairy, meat, bakery, confectionery industry, in the manufacture of frozen foods, convenience foods, drinks, breakfast cereals, soups, appetizers, creams, sauces, milk drinks, ice cream, etc.
Product description: Fat filled milk powders are produced by dry blending of dairy powders with vegetable fat (mostly palm or coconut). The properties and composition of these products allow to use them like cost-effective option of full cream milk powder partly or in full. Protein, fat level can be adjusted according to the specific final application and customer’s requirements. Fat filled milk powders can be enriched with flavors and stuffs (vanilla, cocoa, sugar, etc.). Application: dairy, meat, bakery, confectionery industry, in the manufacture of frozen foods, convenience foods, drinks, breakfast cereals, soups, appetizers, creams, sauces, milk drinks, ice cream, etc.
Product description: High quality milk protein produced by acid precipitation of casein from fresh pasteurised skimmed milk. Application: Food Industry: as high-quality protein casein is suitable for making nutritional foods, hard and processed cheese, glazing agent for bakery products, meat sauces. Industrial sectors: The It also has great importance as a binder for paints, for gluing plywood, as a photoresist in etching and for the manufacture of adhesives, putty, textile finishes and block stains for leather. Casein also has a long history of industrial applications such as labels, paper, glue and flooring, paints, plastics, aluminum foil, adhesives, leather tanning and plastics.
Product description: Lactose (Milk sugar) is produced by crystallizing lactose from fresh dairy whey and then drying the crystals. Lactose is white free-flowing powder with sweetish taste, without any foreign flavors and odors. Lactose is natural, milk derived carbohydrate, a nutrient required by the body for energy. It is 6 times less sweet than sucrose. Lactose usage is favorable for the better carbohydrate, fat and cholesterol metabolism. It has food, diet and medical value. Application: Lactose is used in food industry (for processing of bakery products, dairy preserves, diet dairy products, soft and low-alcohol drinks, chewing gum, protein based blends for sportsmen, food additives, spices, seasoning, dry soups); in pharmaceutical industry (for drugs processing in powder and in pills, as a nutrient medium for processing of penicillin, different ferments); for technical application ( for production of mirrors, production of fireworks, smoke screen, in analytical chemistry).
Product Description :Manufactured from fresh pasteurized,whole milk by the spray drying method Organoleptic Properties : ParameterResult AppearenceHomogenous powder without hard lumps Taste and OdorSlightly sweet taste, typical for pasteurize milk flavor, without foreing flavors Color White to slightly creamy Physical and Chemical Parameters Moisture 4% Fat, not less than26% Titratable acidity19T Scorched particlesDisc A,B Insolubility index0,2 ml Microbiological Parameters Total plate count, in 1 g50000 Coliform, in 0,1g Absent Salmonella, in 25g Absent Packaging : 25kg in multilayer paper bags with polyethylene liner, sealed Price offer will be given after confirmation of the specs.
For sale full cream milk powder: Fat: min. 26,0% Protein: min 24,0% Lactose: max. 42,0% Antybiotics: negative Shelf life: 6-12 months from production date Bag: 25 kg, multiply bags with polyethylene lining. Bulk: big bag 1 000 kg.
40 Ft cointainer 25 Tons of powder. Date 8 months. Loading countrie Ukraina.
* Skim Milk Powder - Low Heat * Skim Milk Powder - Medium Heat * Full cream Milk Powder - Medium Heat. EU Origins with Halaal & GMO Certificates where specified
Skimmed milk powder 1, 25% 1.Butterfat 1, 25 % max. 2. Moisture 4, 00 % max. 3.Protein 34, 0 % min. 4.Lactose 50, 00 % approx. 5. Titratable acidity ot 17 6. Solubility index 2, 0 ml max. 7.Antibiotics absent 8. Radiation level 50 bq/kg max. Bacteriological Total plate count 50.000/g max. Coliform absent in 0.1g. Salmonella absent in 25 g. Physical Colour white to creamy white Flavour and odour free from rancid, tallowy or other objectionable flavours Packing 3 ply paper bag with a polypropylene liner This product is the source for recombining, ice cream, confectionery, bakery and chocolate Packing 3 ply paper bag with a polypropylene liner
European Nutrilon 1-5, Special milks like Nutrilon HA, Nutrilon AR etc. 1 palett
Milk product, combine only Milk protein (as most complete for human consumption) with vegetable and animals FAT all together. The product is High Fat content (28% and more). Specification: Fat content, %, not less than 28,0 +2% Protein content, %, not less than 8,0 + 4% Carbohydrate content , %, not less than 53,2 Moisture content, %, not less than 3,0 Acidity, îÒ, not less than 16,0 Solubility index of not more than 0,2
