Brief introduction to the use model of vegetable fat powder

Special fat powder for milk tea:
Representative models: 30C, 32a, 35b, C40, T40, T50, T90, q98t, q58t, q5501, q8501
Fat content: 30% – 35%, moisture: ≤ 4.0, total bacterial count ≤ 10000cfu / g, Escherichia coli ≤ 30mpn / g
Recommended fat powder
Mix 10 g of fat powder per 100 ml of water.

Special fat powder for coffee:
Representative models: K40, K60, q8305
Fat content: 28% – 35% water content: ≤ 4.0 total bacteria ≤ 10000 CFU / g Escherichia coli ≤ 30 MPN / g
Add according to your taste.

Special fat powder for baking, cold drink and candy:
Representative models: g30w, g50wa, g75w
Fat content: 30% – 75% moisture: ≤ 4.0 total bacteria ≤ 10000 CFU / g Escherichia coli ≤ 30 MPN / g
Suggestion: taking g50wa as an example, the fat content of milk can be reached by mixing 8-9kg fat powder in 100kg water

Fat powder for solid drinks
Representative models: g20w, g20x, n30wk
Fat content: 20% – 35% moisture: ≤ 4.0 total bacteria ≤ 10000 CFU / g Escherichia coli ≤ 30 MPN / g
According to the needs of various solid drinks, the flavor and lubricity can be increased.