It is obtained by removing sufficient non-protein constituents from pasteurized whey so that the finished dry product contains more than 80% protein.
For dairy, bakery, meat, snack, confectionery, and other food and nutritional products as source of:
Packaging | Four-ply bag with polyethylene liner | ||
Consumer unit net weight | 15 kg | Number of bags on pallet | 55 bags |
Term of realization | 720 days | Fat content | max 8% |
Storage conditions | Temperature less than 27°C, humidity less than 65% |