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  • Taro powder

Taro powder

Description:

Description The powder obtained through the process as follows: Washing, soaking, crushing, blending, drum drying and grinding It riches with natural aroma and its multiple nutrients are still well retained after process. It is mainly applied to bakery and powdered beverage for nutritional fortification purposes. Powder particle sizes can be produced in 80 mesh,  

Details

Ingredient

taro, corn starch, sugar, soybean phospholipid concentrate

Allergen: Not an allergen. The product line may process product containing gluten

 

Sensory

Natural colour as it is, no visible impurity, dry and free flowing powder or granule, non-caking, small portion of flake is permissible. Product is free from mold. When mixing with water, it turns to be viscous and releases its natural aroma and taste, no off-flavour.

 

Physical and Chemical Analysis

 

Item

Standard

Method

Net weight

25.0kg

JJF 1070

Allowable discrepancy

±1.0%

 

Average net weight per   batch can’t be lower than weight as labelled

Moistureg/100g

≤8.0

GB 5009.3

Proteing/100g*

≥2.0

GB 5009.5

                                                                                                                           

Microbiological Analysis

 

Item

Standard

Method

Total   plate countCFU/g

≤30000

GB  4789.2

ColiformMPN/100g

≤90

GB  4789.3

Mold   CFU/g*

≤100

 GB    4789.15

 


 Packing

 

Inner packing material

 

Inner packing spec.

 

Outer packing material

 

Outer packing spec.

 

PE/PA   compounding bag

 

Net weight:   25kg

 

paper-plastic   compound bag

 

25kg /bag

 

Application

Being food or food ingredient, it can be used for products in beverage, dairy, meat, frozen food, confectionery, chocolate, condiment, grain, bakery, and special diet.

 

 

 


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