Laktose

Lactose is milk sugar produced from liquid whey output from  cheese production process. It is a sugar with a much lower sweetness than the popular and common sucrose.

Physicochemical parameters

Protein (%) ≥ 0,3
Granulation unmilled, 100 & 200 mesh
Humidity (%) ≤ 0,3
Lactose (%) ≥ 99,0
Ash (%) ≤ 0,3
pH 4,0 – 7,0
Solubility (ml) ≤ 1,0
Cleanliness (disk) A, A/B

Application

Confectionery, chocolate, bakery, coffee and tea whiteners, ice cream, chocolate drinks, yogurts.

Packaging

Four-layer bag with polyethylene insert, 25 kg and 10 kg net

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