DYN DAIR BLEND

DAIRY BLEND PREMIX



MANGO PEACH DAIRY BLEND

BAG-IN-A-BOX SOLUTION FOR CREATING DAIRY BLENDS WITH VARIOUS FLAVOURS AVAILABLE.

FLAVOURS:
* MANGO,
* MANGO / PEACH,
* ORANGE,
* PEACH,
* PINEAPPLE,
* PLAIN,
* TROPICAL.

DOSAGE: 1 BOX MAKES 500 L.

METHOD: EACH BOX CONTAINS COMPONENTS A TO E. TO MAKE THE FINAL PRODUCT, SIMPLY ADD WATER, BAG-IN-A-BOX SOLUTION, SUGAR SYRUP AND CONDENSED MILK POWDER. CAN BE USED IN UHT PRODUCTION AT 90 °C FOR 4 SECONDS.

THE SECRET IS TO MIX EVERYTHING AS BEST AS POSSIBLE - TO PREVENT LUMP FORMATION. USE THE BEST QUALITY WATER.
5 - 10 % WATER CAN BE REPLACED WITH SKIM MILK OR LOW FAT MILK OR FULL CREAM MILK - SHOULD YOU PREFER A CREAMIER TASTING DAIRYBLEND.
FOR THE SUGAR COMPONENT, BROWN SUGAR CAN BE USED - INCREASE OR DECREASE ACCORDING TO LIKING. SUGAR MAY BE REPLACED WITH VISCO 8 - 12 LIQUID AT A RATIO FOR EXAMPLE 50 % SUGAR AND 50 % VISCO. VISCO IS AN ARTIFICIAL SUGAR LIQUID BLEND. THIS CAN BE DONE SHOULD YOU WANT TO REDUCE SUGAR CONTENT. NNSB SWEETENER CAN ALSO BE USED IF NECESSARY.

NO EXTRA PRESERVATIVES ARE NEEDED. IF THE PRODUCT IS SOLD WITHOUT BEING REFRIGERATION, THEN IT'S BEST TO ADD EITHER 80 G - 100 G ZEROBLOW PER 100 L PRODUCT OR 10 G NATAMYCIN (WORK ON YEAST AND MOULD). DON'T ADD BOTH. YEAST CONTAMINATION IN THE PRODUCT WILL CHANGE THE COLOUR.

FOR A MORE STABLE PRODUCT, IT'S BEST TO PASTEURISE THE PRODUCT TO 75 ° C FOR 5 MINUTES AND TRANSFER INTO BOTTLES AS HOT AS BOTTLES CAN HANDLE.

HALAAL AND KOSHER SUITABLE.

STORAGE: IN COOL, DRY (BELOW 25 °C) CONDITIONS, AWAY FROM DIRECT SUNLIGHT. RESEAL CONTAINERS SECURELY AFTER OPENING.

ATTACHED: SPECIFICATIONS COMPONENTS A TO E / ADVERTISEMENT / HIGH SHEAR BLENDER


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