Hot Selling for Wheat Base Pellets - 9005B Vegetarian Type, Isolated Soy Protein – Ruichang Detail:
Application:
Qianye Tofu, dried Tofu, vegetarian foods,
surimi products, quick-frozen foods, textured protein
● Characteristics:
High emulsification
● Product Analysis:
Appearance: Light yellow
Protein ( dry basis, Nx6.25, %): ≥90.0%
Moisture(%): ≤7.0%
Ash(dry basis, %) : ≤6.0
Fat(%) : ≤1.0
PH Value: 7.5±1.0
Particle Size(100 mesh, %): ≥98
Total plate count: ≤10000cfu/g
E.coli: Negative
Salmonella: Negative
Staphylococcus: Negative
● Recommended Application Method:
1. Put 9005B into the recipe at the ratio of 10%-14% and chop together
2. Chop 9005B with water and vegetable oil at the ratio of 1:6:1 into emulsification lumps.
(For reference only)..
● Packing & Transportation:
The outer is paper-polymer bag, the inner is food grade polythene plastic bag. Net weight : 20kg /bag;
Without pallet—12MT/20’GP, 25MT/40’GP;
With pallet—10MT/20’GP, 20MT/40’GP;
● Storage:
Store in dry and cool condition, keep away from sunlight or material with odor or of volatilization.
● Shelf-life:
Best within 12 months from production date.
Product detail pictures:
Related Product Guide:
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The corporation keeps to the operation concept "scientific management, superior quality and performance primacy, consumer supreme for Hot Selling for Wheat Base Pellets - 9005B Vegetarian Type, Isolated Soy Protein – Ruichang, The product will supply to all over the world, such as: Jakarta, Maldives, Bangladesh, In order to meet our market demands, we have paied more attention to the quality of our products and services. Now we can meet customers' special requirements for special designs. We persistently develop our enterprise spirit "quality lives the enterprise, credit assures cooperation and keep the motto in our minds: customers first.
By Page from Angola - 2017.02.28 14:19
Hope that the company could stick to the enterprise spirit of "Quality, Efficiency, Innovation and Integrity", it will be better and better in the future.
By Joseph from Roman - 2018.06.18 19:26