Cream of Wheat is an instant milky nutritious solid drink.

Cream of Wheat is the rapid development of the 70s, it uses milk (or milk powder, condensed milk), cream, wheat extract, egg powder as the main body, and add sucrose, dextrose, cocoa powder and other raw materials, after blending, emulsification, sterilization, degassing and concentration, vacuum drying, crushing, packaging and other processes to become a kind of crunchy, light and crisp, porous crushed and part of the fine powder The product is a kind of fluffy, light and crispy, porous grain and part of fine powder.

Cream of Wheat is rich in nutrients, loose particles, good solubility, easy to drink, both hot and cold drinks, is the family and travel, all-season beverages and food. Cream of wheat is easily dissolved in hot water, and after adding water, it becomes a nutritious drink with a favorite aroma and flavor. The dilution degree of Cream of Wheat is about 15% of dry matter, and every 100 ml of brewing liquid has 270-300 joules of heat, which is similar to sterilized milk.

Quality standards

(Cocoa Cream of Wheat) color: the particles are dark brown-red, slightly glossy, and the brew is a brown-red emulsion.

Organization: porous particles, uniform size. Allow more than part of the fine powder particles, quick solubility is good, no protein clots after brewing, cocoa crushed particles settle slowly.

Taste and odor: a mixture of cocoa, malt, cream and milk flavor, creamy, moderately sweet.

Physical and chemical indexes

Moisture not more than 2.5%, fat 10-14%, protein not less than 8%, total sugar 65-70%, specific volume not less than 200 ml/100 g, solubility not less than 90%.

Microbiological indicators

The number of stray bacteria is not more than 10,000/g, the number of E. coli group is not more than 40/100g, and pathogenic bacteria shall not be detected.

Reference: Cream of Wheat - Baidu Encyclopedia