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Caramel Powder
Is obtained by spray drying carefully selected mixture of vegetable oil, milk powder, whey proteins, sugar, caramel and toffee aroma.
Owing to specific flavor properties caramel powder is used in the manufacture of: creams, desserts and in bakery and confectionery industries.
Color – light brown, uniform.
Appearance – grained powder, free-flowing, uniform, without lumps and scorched particles.
Taste and smell – caramel, without foreign odors and flavors.
The product should be stored in clean, dry, airy, free from pests and insects conditions. Storage tem should be max. 25°C and humidity max. 75%. Shelf life is 12 months.
25 kg paper bags with 3 or 4- layer insert of polyethylene, sealed and closed by an easy- open tape or sewed with an overlay paper. Net weight: 25 kg. 500-1000 kg big bags made of polypropylene lining.
| Protein (%) | min. 16,0 |
| Fat (%) | min. 22,5 |
| Moisture (%) | max. 4,0 |
| Ash (%) | max. 5,0 |
| pH | min. 6,0 |
| Carbohydrates/g including lactose | max. 52,0 |
| Purity (disc) | max. B |
| Total Plate Count/g | max. 30.000 |
| Salmonella /25 g | absent |
| Antibiotics | absent |
| Listeria monocytogenes/25g | absent |
| Enterobacteriaceae/g | <10 |
| Coagulate-positive staphylococci/g | <10 |