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  • Anhydrous Milk Fat

    Total Fat Content : Min. 99.8 %

    Humidity : Max. 0.1 %

    Free Fatty Acids : Max. 0.3 %

    Peroxide Value : Max. 0.2 meq/kg Fat

    Copper : Max. 0.05 mg/kg

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    Anhydrous Milk Fat

  • Butter

    Butter Fat : 82% Min.

    Moisture : 15% Min.

    PH : 5.8 Min.

    FFA : 1.2 Max.

    Yeast and Mould : 10.0 Max.

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    Butter

  • Butter Oil

    Total Fat Content : Min. 99.8 %

    Humidity : Max. 0.1 %

    Free Fatty Acids : Max. 0.3 %

    Peroxide Value : Max. 0.2 meq/kg Fat

    Copper : Max. 0.05 mg/kg

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    Butter Oil

  • Full Cream Milk Powder

    Colour : white / creamy

    Scorched Particles : Disc B ( 15.0 mg )

    Solubility Index max. : 0.50 ml

    Titrable Acidity max. : 0.15 %

    Protein : > 26.0 %

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    Full Cream Milk Powder

  • Pure Cow Ghee

    Appearance / Description : Slight yellow in colour & free from any extraneous matter

    Taste & Flavour : Natural & Pleasant

    Body & Texture : Granular

    Sediment : Clear

    Moisture % W / W max. : 0.160

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    Pure Cow Ghee

  • Skimmed Milk Powder

    Colour : Off white

    Titratable Acidity : Max. 0.15

    Scorched Particles : Max. Disc B (15.0 mg)

    Protein : 34.00 %

    Fat : < 1.25 %

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    Skimmed Milk Powder

  • Whole Milk Powder

    Type : Whole Milk Powder

    Shelf Life : 1years

    Color : White

    Form : Powder

    Country of Origin : India

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    Whole Milk Powder



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