Skim Milk Powder – Low, Medium & High Heat
Applications:
Three special grades of Skim Milk Powder are available for specific applications. These grades are classified according to the pre-heat treatment given to the skim milk. The classifications denote the amount of undenatured whey protein per gram.
- High Heat (Less than 1.5mg) Typically used for confectionery, bakery products, comminuted meat products, soups & sauces.
- Medium Heat (Between 1.5 and 6.0 mg) Typically used in ice cream, dairy desserts, confectionery, bakery, soups & sauces.
- Low Heat (Not less than 6.0 mg) Typically used in reconstituted products.
Description
Applications:
Three special grades of Skim Milk Powder are available for specific applications. These grades are classified according to the pre-heat treatment given to the skim milk. The classifications denote the amount of undenatured whey protein per gram.
- High Heat (Less than 1.5mg) Typically used for confectionery, bakery products, comminuted meat products, soups & sauces.
- Medium Heat (Between 1.5 and 6.0 mg) Typically used in ice cream, dairy desserts, confectionery, bakery, soups & sauces.
- Low Heat (Not less than 6.0 mg) Typically used in reconstituted products.
Packaging:
The standard pack is a lined, multi-walled paper sack, which provides a barrier to moisture and oxygen. The sacks are heat sealed top and bottom for maximum protection. No staples or metallic fasteners are used.
25 Kg Bag (40 bags x 25 Kg per Pallet)
Minimum Order Quantity: 25 Kg Bag
Reconstitution:
125 grams of Skim Milk Powder made up to one litre of water, provides a liquid with the composition of fluid skim milk.