Cream Powder
Description
Cream Powder is manufactured of pasteurized sweet cream.
Typical Composition of Cream Powder
Fat: 42-55%, Protein: min. 17%, Ash: less than 6%, Water: less than 4%, Lactose: 28-32%. It should be exempt of Salmonella, Listeria, coagulase-negative Staphylococcus and show a maximum Standard Plate Count of 50,000 colony-forming units/gram (CFU/g). Cream Powder is not genetically modified and doesn’t contain genetically modified ingredients. It does not need any special labeling.
Application
Cream Powder is a commonly used ingredient in the food industry, for applications in the following segments: bakery, chocolate and ice cream & desserts, as well as as a beverage whitener.
Packaging
25kg multilayer Kraft paper bags and 500-1,000 kg Big Bags. Private label and custom packaging are available upon request.
Shelf Life
12 months from the date of production
Storage
Cream Powder should be stored and shipped in a cool, dry environment with temperatures below 25°C and relative humidity below 75%.
Additional information
| Allergen Declaration | with reference to Directive 2000/13/WE |
|---|---|
| GMO Declaration | With reference to the following legal acts: 1. Act on 22 June 2001 about genetically modified organisms, Corpus Nr 76 item 811 with later changes 2. European Parliament Directive and Council of Europe 2001/18/EC on 12 March 2001 annulling Council 3. European Parliament Regulation and Council Nr 1829/2003 on 15 July 2003 about genetically modified food and feed. 4. European Parliament Regulation and Council Nr 1830/2003 on 22 September 2003 about identification and labeling genetically modified organisms and identification of food and feed products manufactured from genetically modified organisms, changing Directive 2001/18/WE |
