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%|