- All
- Product Name
- Product Keyword
- Product Model
- Product Summary
- Product Description
- Multi Field Search
 |
Meal Replacement Powder100
NatureChoice
100
Barley Powder -Meal Replacement Powder
Barley with organic certification is used the raw materials. After strict screening and cleaning, it will be formed into Pearl Barley powder products after the fine grinding, spra ying, drying and other processes.
The product is characterized by pure taste and fine tissue, special taste of Pearl Barley, tiney sweetness and fresh taste after hydration.
As the food ingredien t, it may be used appropriately in Dairy prod ucts, beverages, frozen foods, chocolate and confectionery products, bakery produc ts, meat products, condiments, etc.
The complete dispersion and dissolution can be achieved by a water mixer or an emulsifying tank (the hydration powder at normal temperature may be used; ingredient : water is 1 :4~5).
Special composite packaging bag for food: 25kg/Drum or bag.
It is stored in the shad y and dry place. The suggested temperature i s lower than 30℃ and the relative humidity is less than 70%.
The storage period is 12 months. Unsealing to prevent the products from oxidative deterioration.
Inspection | Inspection items | Inspection standards | |||
contents | |||||
Organoleptic | Color and appearance | Off-white power, uniform color | |||
indicators | Taste and Odor | Unique smell and taste of | |||
Barley, without odor | |||||
Water content/% | ≤5.0 | ||||
Protein/ (g/100g) | ≥4.0 | ||||
Organoleptic | |||||
Lead (Pb)/(mg/kg) | ≤1.0 | ||||
indicators | |||||
Tota l arsenic (AS) /(mg/kg) | ≤0.5 | ||||
Aflatoxin B1/（μg/kg) | ≤5.0 | ||||
total numbers of colony/ (cfu/g) | ≤1000 | ||||
coli group /(MPN/100g) | ≤1 00 | ||||
Microorganism | |||||
Molds /(cfu/g) | ≤50 | ||||
indicators | |||||
pathogenic bacteria (salmonella, | ND | ||||
Staphylococcus aureus) | |||||
Barley Powder -Meal Replacement Powder
Barley with organic certification is used the raw materials. After strict screening and cleaning, it will be formed into Pearl Barley powder products after the fine grinding, spra ying, drying and other processes.
The product is characterized by pure taste and fine tissue, special taste of Pearl Barley, tiney sweetness and fresh taste after hydration.
As the food ingredien t, it may be used appropriately in Dairy prod ucts, beverages, frozen foods, chocolate and confectionery products, bakery produc ts, meat products, condiments, etc.
The complete dispersion and dissolution can be achieved by a water mixer or an emulsifying tank (the hydration powder at normal temperature may be used; ingredient : water is 1 :4~5).
Special composite packaging bag for food: 25kg/Drum or bag.
It is stored in the shad y and dry place. The suggested temperature i s lower than 30℃ and the relative humidity is less than 70%.
The storage period is 12 months. Unsealing to prevent the products from oxidative deterioration.
Inspection | Inspection items | Inspection standards | |||
contents | |||||
Organoleptic | Color and appearance | Off-white power, uniform color | |||
indicators | Taste and Odor | Unique smell and taste of | |||
Barley, without odor | |||||
Water content/% | ≤5.0 | ||||
Protein/ (g/100g) | ≥4.0 | ||||
Organoleptic | |||||
Lead (Pb)/(mg/kg) | ≤1.0 | ||||
indicators | |||||
Tota l arsenic (AS) /(mg/kg) | ≤0.5 | ||||
Aflatoxin B1/（μg/kg) | ≤5.0 | ||||
total numbers of colony/ (cfu/g) | ≤1000 | ||||
coli group /(MPN/100g) | ≤1 00 | ||||
Microorganism | |||||
Molds /(cfu/g) | ≤50 | ||||
indicators | |||||
pathogenic bacteria (salmonella, | ND | ||||
Staphylococcus aureus) | |||||
