25kg Full Cream Milk Powder vegetable fat

25kg Full Cream Milk Powder vegetable fat   1.Product Description of  fat filled milk powder repacer   (Milk replacer)Fat filled milk powders (M ) are produced by blending palm or coconut vegetable fat with high quality skimmed milk powder. It is used to replace Full cream milk powder ( while being more economical. It can be optionally made instant, enriched with vitamins and minerals, tailored to customer specifications   2.Applications of  fat filled milk powder repacer (Milk replacer)Fat filled milk powder is used as a whole milk powder replacer in many applications such as: recombined liquid milk, recombined sweetened condensed milk / ice cream, soup powder, toffee, fudges, yogurt, chocolate, coffee and tea whitener, cappuccino, bakery, confectionery, chocolate, biscuits, bread, cookies, dairy, processed cheeses, evaporated & sweetened Condensed Milk, Fruit and flavored Beverages, Sauces,etc.   3.Composition of  fat filled milk powder repacer Glucose syrup, partially hydrogenated vegetable fat, skimmed milk powder, whey powder, stabilizer, milk proteins     4.Chemical of  fat filled milk powder repacer

Moisture	5.0% max
Fat	26% min
Protein	15% min
Lactose	20% approx
Lecithin	0.20% max

  5.Microbiological of  fat filled milk powder repacer  

Total plate count	≤3000/g
E-coli	≤30/100g
Salmonella Negtive	/25g

  6.Physical of  fat filled milk powder repacer Appearance: light cream powder Smell and Taste: Typical taste and flavour     7.Packaging of  fat filled milk powder repacer 25KG per Paper bag with PE bag inner liner or big bags Loading : 16mt in 20’fcl and 26mt in 40’fcl   8.Storage and Shelf life of  fat filled milk powder repacer The product shelf life is 12 months. Goods are recommended to be stored in a cool and dry clean place away from all sources of heat and odour. Prolonged exposure to light should be avoided. If partially used bags of product are stored, care should be taken to seal the PE liner in order to prevent the uptake of moisture which can give rise to caking or lump formations in the powder.