Sterilized Full Fat Milk specialized For Coffee Shops
In order to increase the efficiency of foamability and more consistency due to have the texture sructure to use in the barista industry, the amount of protein and other effective parameters have been improved.
FAT: ≥3%
Storage: at room temperature for up to six months but after opening, it should be kept in the refrigerator and consumed within five days.
Five-layer tetra pack packaging, Impenetrable to light, air, moisture and external factors.
.Package: 200 and 100 ml packs
FROZEN WHOLE EVAPORATED
Frozen whole evaporated milk is a suitable substitute for whole fresh milk.
It is used in the production of all kinds of food industry products, such as sweets, chocolate, and dairy industries, it can be stored 6 months without any change in the proper conditions.
Fat content: 7.5 %
Protein: in its fat-free solids 34 %
Storage: -18 to -25°C away from odors and direct sunlight
Package: plastic bag and paper pocket with inner plastic layer
Whole milk powder
It is a product from fresh milk which contains all the milk nutrients . In this powder, all fats, protein, lactose and other nutrients have been saved just like fresh milk. This product has needed proteins, vitamins and minerals for body.
Fat content :≥1.5%
Protein: 34%
Storage: at temperatures below 25°C, humidity below 65% and in an odor free place
Shelf life: 24 months of manufacture
Package: 25kg standard multi-layer
Bag Usage: recombined milk, confectionary, bakery, nutritional products and as drinkable milk
Characteristics: good solubility, good flow properties.
FROZEN CREAM
Frozen pasteurized cream is separated from high quality fresh milk by latest separation technology. it is frozen after production.
Frozen pasteurized cream doesn't contain any flavor or preservatives, and the product has a cream or light cream color and a creamy taste, texture and physical structure.
Fat content: 49-51%
Storage: -10to -25°C away from odors and direct sunlight
Shelf life: six months before opening
Package: plastic bag and paper pocket with inner plastic layer
Weight: 5 to 220 Kg
BUTTER
Due to its good and creamy taste and the fat it contains, it is used to produce most of cakes, biscuits, foods, and processed dairy products.
advantages are, due to the continuous production process and modern technology is its high rubability, the minimum amount of free fatty acid, and the lowest microbial load.
Fat content: ≥82%
Fat-free dry matter: 2%
Storage: it should be kept at -18°C, because it can only be kept for a week at 4°C
Its packaging Packed in 5&25 kg, 2-layer cartons which are resistant to light and waterproof due to internal component.
Fine skimmed milk powder
It is produced from fresh cow’s milk. After separating the full-fat milk into fat and skim milk, skim milk is pasteurized and condensed with the help of evaporator, and then it transforms to skim milk powder through the spraying method.
Fat content: ≤1.5%
Protein: ≤34%
Storage condition: at temperature below 25°C, humidity below 65% and in an odor free environment
Shelf life: 24 months of manufacture
Package: 25kg standard multi-layer Bag
Usage: recombined milk, confectionary, bakery, nutritional products and as drinkable milk
Characteristics: good solubility, good flow properties.
