Non Dairy Creamer

The cost of raw materials is protein, fat, and finally carbohydrate. Cheap fat powder is nothing more than starting from protein and fat. The lower the protein and fat, the worse.

This is an indicator of spray drying products. It refers to the degree of coking and thermal damage of the products after spray drying. The level is determined by ABCDE. The acceptable level is B or above, and the best one is A or above. The level C or below in international practice is regarded as defective products, and the price is far lower than the market price. The filter screen spray low temperature drying is specially used by the Dutch Qiaoniao, and the coke particle indicator is unique above DISCA.

The acceptable bottom line is that one gram does not exceed 50000. Qualified products usually have very low bacterial counts, such as 100/g, 500/g, 1000/g, which is very normal, and also means that the manufacturer's health management is first-class. If the bacterial counts of products are often at the edge of the boundary, such as 40.000/g, it also means that the manufacturer's health management is not in place.

The water content seems simple, but it reveals important product information, which can not be ignored. Among many creamers, only the Dutch Kiwi with filter drying equipment has the lowest water content, which can be as low as 1%. The water content of other creamers ranges from 3% to 5%. Low water content has many advantages, such as favorable shelf life. The most important thing is that if the water drop is 3%, assuming 10000 yuan per metric ton, the drop will be 300 yuan!

The solubility can be tested on the spot. Two or more creamers can be put into their respective coffee cups at the same time to see which one is immersed in the water first, and then stir with a spoon for several times to fully dissolve the creamer, and then see if there is white point insoluble substance on the surface? Is there a layer of grease floating on the surface? After placing for a period of time, see if there will be stratification and sedimentation? Pour out the coffee slowly to see if there is any white or black point insoluble sediment at the bottom of the cup.

As the name implies, it is to change the color of the original product. Black coffee and red black tea become a warmer middle color. You can also do a simple experiment by adding "equal weight" of two creamers from different manufacturers to two cups of "equal weight" coffee or black tea at the same time, and then observe which cup is whiter? The whiter cream has a better function in whitening.

No matter how good the physical and chemical indicators are, it's useless for food makers to have bad taste. So after the completion of the data evaluation, we also need to use the taste sense to judge its flavor, taste and consistency. Also, we use coffee or black tea to do experiments. Several creamers make several cups of coffee or black tea in the same amount, and then find more people to taste it. For accuracy, we don't tell them which creamer is that cup in advance? Let's choose the cream that meets the public taste!