Chinese wholesale Vital Wheat Flour - 9001BW Meat Type, Isolated Soy Protein – Ruichang Detail:
● Application:
Sausage, quick-frozen foods, flour products, vegetarian foods
● Characteristics:
High water retention, high oil retention
● 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: ≤20000cfu/g
E.coli: Negative
Salmonella: Negative
Staphylococcus: Negative
● Recommended Application Method:
1. Put 9001BW into the ingredients at the ratio of 3%-5% and chop together.
2. Chop 9001BW into emulsion lumps at the ratio of 1:5:5, then add it to the products.
(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 place, 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:
Everything New at Trader Joe’s in 2019, Honestly Reviewed | Mass Protein
Vegan nation: the rise of veganism | Analysis & Features | Wheat Flour Premix
We often persist with the theory "Quality To start with, Prestige Supreme". We are fully committed to delivering our clientele with competitively priced good quality items, prompt delivery and experienced support for Chinese wholesale Vital Wheat Flour - 9001BW Meat Type, Isolated Soy Protein – Ruichang, The product will supply to all over the world, such as: Somalia, Liberia, USA, With the spirit of "credit first, development through innovation, sincere cooperation and joint growth", our company is striving to create a brilliant future with you, so as to become a most valuable platform for exporting our goods in China!

The goods are very perfect and the company sales manager is warmful, we will come to this company to purchase next time.

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