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The specification of our Whipped Topping Cream N50 lists as follows:
No |
Items |
Unit |
Result |
1. |
Moisture |
% |
≤5 |
2. |
Fat |
% |
50±2 |
3. |
Protein |
% |
2.5±0.2 |
4. |
Acid value |
mgKOH/g |
≤3 |
5. |
Peroxide number |
g/100g |
≤0.25 |
6. |
Pb |
mg/kg |
≤1 |
7. |
Cu |
mg/kg |
≤1 |
8. |
Ni |
mg/kg |
≤1 |
9. |
Aerobic plate count |
cfu/g |
≤3000 |
10. |
Coliform bacterial |
MPN/100g |
≤30 |
11. |
Salmonella |
Cfu/g |
Negative |
12. |
Staphylococcus aureus |
|
Negative |
Features:
1. Unique flavor, palatable and with rich milk fragrance.
2. Safe to be consumed and more suitable for bread and cakes at room temperature
3. Kfi's filling cream is more secure and more reliable in the aspects of stuffing and decorating applications for bread and cakes at room temperature.
4. Easy to operate
5. filling cream can be used directly after been whipped up, which has stable state at different temperatures.
Use Direction
At first ,Put cream powder into the blender, add another of the same quantity cold water (the ratio of powder and water can be adjusted according to your requirements), whip slow until completely dissolved, then whip rapidly 3-5 minutes.
Shelf Life:
Product can be kept in the unopened packaging for 18 months, if stored cool, dry and away from strong odors and direct sunlight.
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