1. component
Fat 30-35%
Protein 2-4%
55-60% carbohydrate
This is the ingredient of general creamer. The cost of this raw material is protein, fat, and finally carbohydrate. Cheap creamer starts with protein and fat, and the lower the protein and fat, the worse.
2. Coke particles
This is an index of spray-dried products, which refers to the degree of coking and thermal damage of products after spray-drying. According to ABCDE, the acceptable grade is B or above, and the best is A or above. According to international practice, those with grade C or below are treated as defective products, and the price is far lower than the market price. The Dutch kiwi bird adopts filter-screen spray low-temperature drying, and the unique coke particle index is DISCA.
3. Number of bacteria
The acceptable bottom line is that 1 gram does not exceed 50,000. Qualified products usually have a very low number of bacteria, such as100/g, 500/g,1000/g, which is normal and also represents the first-class hygiene management of this manufacturer. If the products, For example, 40.000/g also means that the sanitary management of this factory is not in place. According to the experience of browsing the batch test reports of the original Dutch kiwi factory in the past ten years, the index of the number of raw bacteria has been maintained below 500/g, which is 0/00 times better than the standard/kloc.
Step 4: Moisture
Water seems simple, but it reveals important product information, which can't be ignored. Among many creamers, only Dutch kiwi with filter screen drying equipment has the lowest water content, which can be as low as 1%. The moisture content of other creamers ranges from 3% to 5%. Low moisture content has many advantages, such as favorable shelf life, etc. The most important thing is that if the moisture gap is 3%, assuming 10,000 yuan per metric ton, the gap will be 300 yuan!
5. Solubility
Solubility can be tested on the spot. Put two or more creamers into their coffee cups at the same time, and see which one is submerged in the water first, then stir it with a spoon for a few times to make the creamer fully dissolve, and then see if there are any white spots on the surface. Is there a layer of grease floating on the surface? Let it stand for a while and see if it will delaminate and precipitate. Pour out the coffee slowly, and see if there is any white or black spotted insoluble deposit at the bottom of the cup.
6. Whitening property
As the name implies, it is to change the color of the original product, so that the black coffee and red black tea become warmer middle colors. You can also do a simple experiment, and add the creamer from two different manufacturers into two cups of coffee or black tea at the same time, and then observe which cup is whiter? The whiter creamer has a better whitening function.
7. Senses
No matter how good the physical and chemical indicators are, it's useless for food makers to taste bad. So after the data appraisal is completed, it's still necessary to judge its flavor, taste and thick feeling with taste senses. It's also an experiment with coffee or black tea. Several kinds of creamers make several cups of coffee or black tea in the same way, and then find more people to taste them. In order to be accurate, don't tell them which creamer that cup is in advance? Let everyone choose, so that the creamer that meets the taste of the public will be produced!