Instant creams - Import export

Instant Full Cream Whole Milk Powder Moisture 2.5% max Lactose 36.0% min Fat 26.0% min Protein; 24.0% min Ash 7.0% max Solubility Index 1.0 max Titratable Acidity 0.15 max Colour Cream/White Flavour Pleasant Standard Plate Count 50000 cfu/g max Coliforms 10 cfu/g max Staphylococcus 10 cfu/g max Salmonella Negative E. Coli 10 cfu/g max S. Aureus 10 cfu/g max Yeast & Moulds 250 cfu/g max Sediment Disc (/25g)Disc 2 max

30 eggs laid on paper pulp moulded trays. 12 trays packed in 5 ply strong export cartons. 360 eggs per carton. White/Brown chicken eggs Best Quality Affordable Price Deliver on time Healthy & Hygienic eggs Colour White and Brown Eggs Size 50 55 gms sizes 5560 grams 6065 grams 6570 grams 7075 grams all available Egg Powder Good functionality, such as gel, whipping, emulsification, adhesive. Egg albumen powder can be used to improve the quality of products and its shelf life. Appearance loose powder or vulnerable to massive, uniform yellow, with the normal egg white smell, no odor, no impurities. Typical application include ham, sausage, surimi, noodles, instant noodles, candy, sauce, ice cream. Shelf life 24 months in shade, dry, sealed conditions Packaging Details 20kg poly bags in cartoon boxes. 2022 Mt per 40″ container. Ingredients Fresh Eggs 99.9% Analytical composition Protein 70.0% Lipid 5.0% Moisture 6.0 to 7.0%