Largo 26 - Largo 26

Largo 26: Product Specifications

It is the ideal special blend Milk Powder, which replaces the Full Fat Milk Powder in most cases. The quality and taste is similar to classic dairy milk powder and it is much more economic in pricing. Can be used by ice-cream factories, bakeries,confectioneries, biscuit factories, for manufacturing of sauces, drinks etc. According to formulation of product can be used in combination with the classic Dairy Milk Powder or alone.

Characteristics:
Appearance & Colour: Powder, colour from creamy to light yellow, homogenous
Taste and Smell: Pleasant, lightly sweet

Physical & Chemical properties:
Humidity: max. 3.5%
Solubility index: max. 0.5 ml
Scorched particles: Disc A/ B

Microbiology Properties:
CPM max. 20,000/g
Coli negative / 0.1g
Pathogenic negative / 25g

Composition: (Average):
Fat 26 %
Proteins 7 %
Total Carbohydrate 59% of Which Lactose22 gm
Minerals 4%

Energy: 502 ccal/100g

Ingredients: Modified milk ingredients, corn syrup solids, soy oil, soy lecithin, emulsifier (E E471), antioxidant (E340)

Packing & Storage: 25kg in multi-layer paper bag with PE liner
1X20 FCL takes 24 pallets of 21 bags each 25kg total 12.6 metric tons.
1 X 20FCL takes approx. 18/mt (without pallets)
Shelf Life One Year from production date to be kept in a dry and cool place around 250C

HS Code:***

Technical Support: Largo 26 can be recommended to the following manufacturers who are now using the classic full cream milk powder
• Soft Serve Ice Cream Manufactures.
• Bakery and Confectionery (Product Manufactures).
• Bakery mixes Manufactures.

Suggested Dosage: 30gr of Milk Powder in 230 ml warm water - 25kg of Milk Powder in 192 litres of warm water and stir well


Price:
No Packaging Type Price In U.SD.(Ex-Works)
1. 25 Kg in multi-layer paper bag with PE liner 79.00