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Cream powder

PHYSICO-CHEMICAL AND BACTERIOLOGICAL CHARACTERISTICS

Moisture 4,00 % max.
Fat 35,00 % min.
Acidity °SH 7,5 max.
 
Total plate count 50 000/g max.
Coliforms 10/g max.
Listeria monocytogenes negative/g
Salmonella negative/25g
Staphylococcus aureus negative/0,1g

SHELF LIFE:

4 months from the production date.

PACKAGING:

Multilayer paper bags with PE liner inside of 25 kgs net each or big bags.


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