«Albolak — 2» is dry low fat vegetable-milky mix.
Description
«Albolak — 2» is dry low fat vegetable- milky mix. It is a product produced on the base of lactoserum and soy milk.
«Albolak — 2» is produced from non GMO materials, and its ingredients meet the general and specific requirements and the directives of EC 90/220/EEC and SanPiN 2.3.2.1078 (Sanitary epidemiological regulations).
Application
«Albolak — 2» ifinds application in:
Diary industry: for producing spreads, sour cream products, processed cheese, ice-cream.
Meat-processing industry: as dry milk substitute in producing boiled sausages, sausages, small sausages.
Confectionery industry: for producing flour confectionery, chocolate paste, candy fillings and various icings.
Fat-and-oil industry: for producing mayonnaise and fatty sauces.
Specifications
Organoleptical characteristics
|
Taste and odor |
Beany flavor, off-odor and flavors-off. |
|
Consistence |
Dispersed, dry powder. The presence of easy disintegrated clods (mechanical effect) is allowed. |
|
Color |
White to white-cream, uniform. |
Physico-chemical analysis
|
Fat, %, not less |
9,0 |
|
Protein, %, not less |
15,0 |
|
Moisture, %, at most |
5,0 |
|
Acidity, îÒ, at most |
20,0 |
|
Solubility index, cm3 moist sediment, at most |
0,5 |
Microbiological analysis
|
KMAFAnM, KOE/g, at most |
25000 | |
|
Yeast, mould, ÊÎÅ/g, at most |
100 | |
|
Product weight (g), in which is not allowed |
BGKP (êîëè ôîðìû) |
0,1 |
|
S. aureus |
0,1 | |
|
Pathogenous, including salmonellas |
25 | |
|
sulphiteredusing clostridia |
0,1 | |
Storage
Storage conditions of
Temperature:
Relative humidity: not above 85%
Shelflife is 12 months since the date of production in case of keeping package integrity and required storage conditions
Packaging
«Albolak −2» is packed in 15, 20 and 25 kg
kraft-bags with polyethylene supplementary sheet.
