1.Technologic data:

Fat                           30.0%-32.0%

Protein(N*6.38)                                      3.3%

Moisture                       4.0%   max

Scorched particles                A

Wettability                     10 sec
Appearance                     creamy or yellow powder
Taste and flavor                   Typical

2.Microorganism:
Total plate count                 ≤1000 colony/g
Coliform                         absent
Salmonella                       absent

3.Packing:25kg net weight, a multiply paper bag with poly inner liner.

4.Applicaiton: food and beverage industry

5.Storage: Product should be stored under cool, dry and dark conditions