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CMC FOR BAKERY
VIHO CMC has the capability for high water absorption and retention in baked and un- baked dough creating bakery products with improved texture, volume, and nut and fruit distribution. The improved water retention means delayed staling, longer shelf-life and crumb stabilization. It can be used in bread, cake mixes, muffins, soft tortillas, etc.
Quick Details:
CAS No.: 9004-32-4
HS Code: 39123100
Brand Name: VIHO
Other Name: Bakery water retention agent
Purity: 98%
Appearance: White free-flowing powder
Packaging & Delivery
Packaging:
3 in 1 multi-wall paper bag: The outside is kraft paper,middle is polypropylene film,and inside is polyethylene material.
Net weight: 25kgs per bag.
Gross weight: 25.25 per bag.
1*20'GP: 16.5mt without pallet.
Delivery Detail: Within 5 working days 1*20'GP.
Specifications:
CERTIFICATE OF ANALYSIS
Product Name: Sodium carboxy methyl cellulose (CMC) |
Code&Lot No.: FH7, F4H7 |
Production Date: 2016. 4. 16 |
Expiry Date: 2018. 4. 15 |
Test Standard: GB 1904-2010 |
Test Date: 2016. 4. 17 |
Items |
FH7 |
F4H7 |
Appearance |
White free flowing powder |
White free flowing powder |
Viscosity (cps) |
1500-2500 1%SOL. |
3000-5000 1%SOL. |
Purity(%) |
≥98% |
≥98% |
D.S |
0.65-0.9 |
0.65-0.9 |
PH |
6.5-8.0 |
6.5-8.0 |
Loss on drying (%) |
≤10.0 |
≤10.0 |
As(%) |
≤0.0002 |
≤0.0002 |
Pb(%) |
≤0.0002 |
≤0.0002 |
Heavy metals(as Pb) |
≤0.0010 |
≤0.0010 |
Fe(%) |
≤0.02 |
≤0.02 |
Hg(%) |
≤0.0001 |
≤0.0001 |
Total plate count(cfu/g) |
≤500 |
≤500 |
Mould&Yeasts(cfu/g) |
≤100 |
≤100 |
E.coli(cfu/g) |
None |
None |
Salmonella(cfu/g) |
None |
None |
Staphylococcus Aureus |
None |
None |