Good milk powder substitute

Introduction:

 The product is also called Vegetable Cream Powder, which is a new product made mainly from hydrogenated vegetable oil ,glucose syrup, emulsifier and casein. It has particular effect in food making and processing and it's also a kind of modern food. It can be made with low fat, medium fat and high fat according to different clients’ requirements. The product possesses good and emulsified multi-dispersibility to be shaped symmetrical milk liquid. The product can improve the inner structure of food and increase fragrance and fat to taste exquisite, tender and milky. Therefore it is a good partner of coffee products.

The product can also be used in fast-dissolved cornmeal, cakes, and biscuits etc. to make the structure of cakes exquisite and increase flexibility and to make biscuits increase crisp character and lose oil uneasily.Due to its fast dissoluble character and strong milk smell, it can replace milk powder or reduce milk quantity in food processing. Therefore the production cost can be debased while keeping the quality of food.

Range of application :

Coffee drink, Bubble tea, Milk , Creamy drink, Fast- dissolved milk powder, Ice cream, Instant cornmeal, Seasoning of fast food, Bread, Biscuits, Bechamel, Chocolates, Rice flour and cream, etc.

Advantage: Because the product is health and nutritional, we can use it to replace milk powder.

1. Cut down the cost.

2. Increase creamy taste and the milk is just milky, so we make food good taste.

3. Long shelf life and easy to be deliveried

4. It is powder form, will not cool your hot drink. for example coffee and chocolate.

Packing & Storage:

25kgs/bag, multiwall paperbags with poly-innerliner, it is should be storaged in cool and dry area, avoid direct sun light.

Effective in Ice Cream:

1.Enhance expansion rate of ice-cream and other cold foods 2.Improve the organizational structure of cold products3.Improve exquisite degree of products 4.Make taste exquisite, savoury and mellow. 5.Enhance the whiteness of cold foods, strengthen the texture of milk

Effective in Coffee:

1.Improve the color of coffee, and increase the whiteness; 2.Restrain bitter taste of coffee, cover up bad smell; 3.Soft coffee taste, improve smooth degree; 4.Make coffee more characterful

Effective in Bubble Tea:

1.Improve the color of tea soup, make it light as silk 2.Restrain the bitter of tea,cover up bad smell. 3.Provide natural aroma of milk 4.Make taste smooth and full-bodied 5.Enhance the milk texture of bubble tea

Effective in Cereal:

1.Improve the smooth degree and taste of cereal 2.Enhance the milk texture of cereal 3.Reduce dosage of milk powder, have a competitive price 4.Supply vegetable fat and protein, enhance value of nutrition 5.Enhance the solubility of products

Effective in Formula milk powder:

1.Collocation with the milk powder, to strengthen milk aroma 2.With good dispersion and solubility; 3.Improve the instant performance of formula milk powder 4.Reduce dosage of milk powder, and provide a more competitive price

Effective in Bakery Food:

1.Improve the organizational structure of bakery products; 2.Make the taste exquisite, savoury and mellow, full of milk aroma 3.Improve the physical properties of dough and operation feature. 4.Prevent aging of baking products, and extend shelf-life