PHUONG TRAM COCONUT MILK POWDER

SPECIFICATIONS

LIMITS / RANGE

A.PHYSICAL

1. Color

2. Flavor and Aroma

B.CHEMICAL

1. Moisture

2. Total Fat

3. Free Fatty Acid (Lauric Acid)

4. PH

C.MICROBIOLOGICAL

1. Salmonella

2. Escherichia coli

3. Total Coliform count

4.Mold count

5. Yeast count

Pure white powder

No artificial flavor, fresh odor.

2.5 % max

*0 % ( ±3%), or produce following buyer’s receipt

0.*5 % max

5 to 7

Negative

Negative

*0 col/g max

**0 col/g max

**0 col/g max

PACKING

1 kg Aluminum pack

*5kg, *5 kg paper bag

RECOMMENDED  STORAGE

LIMITS / RANGE

1. Temperature

2. Relative humidity

2. Place

4. Usage period

*5 – *1 oC

*0 – *0%

Indoor storage area, cool place, out of direct sunlight and away from walls.

Best to use within *2 months from production date.

Or under ideal conditions, the coconut product will exhibit no rancidity or moldy taste up to

the end of the storage period.

Or slight color off does not affect the

wholesome quality of the product.