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Whey Powder

SKU FIE0145

Applications & Usage

Uses Whey protein is the protein concentrate or isolates of whey—a liquid left after the straining of coagulated milk curd. In baking, whey protein is used for its emulsifying, foaming, gelling, stabilizing, browning, and nutritional properties. It is also used as a substitute for egg whites.

Certifications

Kosher Yes
Upcycled Yes

Microbiological Properties

Bacterial Estimate 50.000 cfu/g
Coliforms absent in 0.1 g
Moisture max. 4.0 %
Moulds And Yeasts 500 cfu/g
Salmonella absent

Nutritional Information

Calcium 616ug
Calories 366
Cholesterol 60mg
Iron 7.04mg
Magnesium 270.5mg
Potassium 672mg
Sugar 6.72g
Total Carbohydrates 25.82g
Total Fat 4.87g
Vitamin B12 4.07ug
Vitamin B6 1.27mg

Properties

Color naturally yellow in color
Country Of Origin Kenya, Tanzania
Ingredients 100% Whey
Odor Characteristic, mild earthy
Production Method The seeds are washed, peeled, dried thoroughly and milled using stainless steel food grade milling machines into a fine flour of particulate matter such that US Standard Mesh 10-120 (catered to order). Dried to moisture levels of ≤11% and packaged in appropriate food grade bulk packaging per request. The processing methods conform to all provisions of the Food, Drugs and Substances Act, Chapter 254, the Public Health Act, Chapter 242. The flour has been processed with the HACCP guidelines and under stringent sanitary standards.
Proteins 57.7g
Taste Chalky Taste

Regulatory & Compliance

Allergens This product is milled in a process free from the 8 major food allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Storage & Packaging

Identification Each individual package must bear the following particulars in letters grouped on the same side, legibly and indelibly marked and visible from the outside: Date packed, batch number, weight in kgs, name of the supplier.
Packaging Whey powder is packed in clean food grade packaging material (customer determined size) to protect the product from contamination. The packaging materials and process shall not contaminate the product or otherwise affect its technological, nutritional or sensory quality. Labeling and any markings must be done in non-toxic ink or glue. Packages must be free of all visible and invisible foreign matter. 
Shelf Life 12 months stored in a dry place away from direct sunlight in the original packaging. This product shall be free from live infestation, and evidence of infestation by rodents or birds. It shall not contain pathogens at levels injurious to human health, and will comply with the requirements of the Food Safety Act 1990, and all pertinent regulations made thereunder.