Ice Creame Using Whip Topping Base
-
Price:
Negotiable
- minimum:
- Total supply:
-
Delivery term:
The date of payment from buyers deliver within days
-
seat:
Anhui
-
Validity to:
Long-term effective
-
Last update:
2017-10-19 09:47
-
Browse the number:
301
Company Profile
Anhui Elite Industrial Co., Ltd.By certification [File Integrity]
Contact:Mr. Jack Hu(Mr.)
Email:
Telephone:
Area:Anhui
Address:Anhui
Website: http://ahelite.hrtchina.com/
Product Details
Whip topping base
Features:
1. Rich milk fragrance.
2. Super acid-resistant
3. Rich in cow milk, fragrance and tender.
Using:
The best choice for cake decoration and stuffed.
It can be used in making western desserts, cake decoration and stuffed with the various kind of jam and nuts and even ice cream. To make whipped creamer smoother and improve milk sence; With it, the dessert looks more attractive and delicious.
To offer vegetable fat and milk protein, and enhance nutritional value&heat quantity.
Process steps
1. Powder: Water=1.2: 1
2. Put powder and water into a metal pan
3. Mix the powder and water
4. Mix the powder and water until they dissolve well
5. Whip 4-5 miniutes, then thick cream is done.
Features:
1. Rich milk fragrance.
2. Super acid-resistant
3. Rich in cow milk, fragrance and tender.
Using:
The best choice for cake decoration and stuffed.
It can be used in making western desserts, cake decoration and stuffed with the various kind of jam and nuts and even ice cream. To make whipped creamer smoother and improve milk sence; With it, the dessert looks more attractive and delicious.
To offer vegetable fat and milk protein, and enhance nutritional value&heat quantity.
Process steps
1. Powder: Water=1.2: 1
2. Put powder and water into a metal pan
3. Mix the powder and water
4. Mix the powder and water until they dissolve well
5. Whip 4-5 miniutes, then thick cream is done.
fat(%) | 50%±2 |
protein(%) | 2.5%±0.2 |
acid value(mgKOH/g) | 3.0 max |
peroxide number(g/100g) | 0.25max |
moisture(%) | 5.0max |
pb(mg/kg) | 1.0max |
As(As/based on As),(mg/kg) | 0.5max |
Cu(mg/kg) | 1.0max |
Ni(mg/kg) | 1.0max |
Aerobic plate count(cfu/g) | 1000max |
coliform bacterial(MPN/100g) | 30 max |
Salmnella | Negative |
Shigella | Negative |
Staphylococcus aureus | Negative |
- Bean & Preparation
- Cereal
- Cocoa, Coffee & Preparation
- Dried Fruit
- Econ-valuable Vegetable
- Edible Fungus & Algae
- Flour & Preparation
- Flower & Gardening Plant
- Fruit & Melon
- Nut & Seed
- Preserved Fruit
- Seed for Sowing
- Tea & Tea Leaf
- Vegetable & Preparation
- Animal Byproducts
- Aquatic & Preparation
- Dairy Products
- Egg & Preparation