We produce chocolate glazes. In our production we are using all types of fats, oils, cocoa butter substitutes, cocoa products and etc. We are currently actively looking for a direct manufacturer of these products.
• Sweet whey powder D- 50 • Fat Filled whey powder with 25% of fat content (vegetable fats) • Fat Filled whey powder with 50% of fat content (vegetable fats) • Fat Filled whey powder with 28% of fat content (vegetable fats) • Fat Filled whey powder INCOFAT-1 with 25% fat content (beef fat) • Fat Filled whey powder with 50% of fat content (beef fat) • Non dairy creamer, fat weight content from 42 up to 55%
CHARACTERISTIC: White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour. APPLICATIONS: Infant foods, dairy products, dairy blends, wet blends, bakery products, pasta sauces, chocolate, confectionery, ice cream. BENEFITS: Rich source of carbohydrates, good emulsification and browning properties, economical substitute of milk solids. CHEMICAL PARAMETERS: Protein (%) ≥ 11 Fat (%) ≤ 1,5 Moisture (%) ≤ 4,0 Ash (%) ≤ 5,5 pH 6,0-6,6 Insolubility (ml) ≤ 1
Interested in a boiler for melting fat from bone with a fat separator. We apply TS.
