Whipped Cream for Ice Cream
Non Dairy Whipping Cream Powder (topping base) for ice cream, cake filling
Ingredients: Sucrose, Hydrogenated Vegetable Oil, Corn Syrup Solids, Milk Protein, Stabilizers (E340ii), Emulsifiers (E471, E472a, E472b) & added Natural & Nature Identical Flavor Substances.
Usage: Mix 1 Part of Whipping with 1.2 part of chilled milk or water. Whip for 5-8 mins to obtain the required consistency. Refrigerate the whipped product for 15-20 mins at 4°C before Icing.
Shelf life: 18 months in dry, powder form under cool and dry condition. Avoid Sunlight.
.
Usage
To make whipped creamer smoother and improve milk sence;
Improve its taste
To offer vegetable fat and milk protein,and enhance nutritional value&heat quantity.
Specification
fat(%) |
50%±2 |
protein(%) |
2-5%±0.2 |
acid value(mgKOH/g) |
3.0 max |
peroxide number(g/100g) |
0.25max |
moisture(%) |
5.0max |
pb(mg/kg) |
1.0max |
As(As/based on As),(mg/kg) |
0.5max |
Cu(mg/kg) |
1.0max |
Ni(mg/kg) |
1.0max |
Aerobic plate count(cfu/g) |
1000max |
coliform bacterial(MPN/100g) |
30 max |
Salmnella |
Negative |
Shigella |
Negative |
Staphylococcus aureus |
Negative |
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