Fat-Fat Milk Powder (FFMP)

Description

Fat-rich milk powder has a delicate milky smell and taste and a creamy color. It is produced by mixing vegetable fat with high-quality skimmed milk. The resulting mixture is then spray-dried. The most popular vegetable fats that provide a fat content of 26-28% in the product are coconut and palm oil.

Fat-packed milk powder dissolves easily in water or other liquids. It also contains many nutrients such as proteins, carbohydrates, fats, vitamins and minerals. Adding lecithin to fat-packed milk powder increases its moisturizing capacity and solubility. The product also has stabilizing properties in frozen products. In addition, it is easy to store, resistant to hydrolysis and oxidation.

Physical and chemical characteristics	Value
Fat content	25 – 27%
Water content	max 4,0%
pH	6,5 – 6,9
Protein content	24%

Microbiological analysis	Value
Enterobacteriaceae	≤10 CFU/g
Yeasts and molds	≤100 CFU/g
Salmonella	Absent
Listeria monocytogenes	Absent

The shelf life of fat-packed milk powder is approximately 12 months. It should be stored in dry, clean and airy storage rooms on clean wooden euro pallets at a distance of at least 50 cm from the walls. The temperature in storage rooms should not exceed 25°C, with relative humidity not exceeding 75%.

Salsal Trading SA offers fat-free milk powder in single packages in 4-layer paper bags weighing 25 kg with an inner polyethylene foil bag, welded and sewn together with a paper liner.

Fat-packed milk powder is widely used in the food industry. It is often used to produce milk drinks. Adding milk powder can improve the consistency and taste of baked goods. It is also a popular ingredient in baked goods such as cakes, pancakes, muffins. The product can also be added to various sauces and soups to give them a creamy consistency and enhance their taste.