Linyi VIHO Chem Co., Limited

CMC FOR BAKERYVIHO CMC has the capability for high water absorption and retention in baked and un- baked dough creating bakery products with improved texture,Website:http://www.vihochem.com, 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.: 9004-32-4HS Code: 39123100Brand Name: VIHOOther Name: Bakery water retention agentPurity: 98%Appearance: White free-flowing powderPackaging & DeliveryPackaging? 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 ANALYSISProduct 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 powderWhite free flowing powderViscosity (cps) 1500-2500 1%SOL.3000-5000 1%SOL.Purity(%) ?98% ?98%D.S 0.65-0.9 0.65-0.9PH 6.5-8.0 6.5-8.0Loss on drying (%) ?10.0 ?10.0As(%) ?0.0002 ?0.0002Pb(%) ?0.0002 ?0.0002Heavy metals(as Pb) ?0.0010 ?0.0010Fe(%) ?0.02 ?0.02Hg(%) ?0.0001 ?0.0001Total plate count(cfu/g) ?500 ?500Mould&Yeasts(cfu/g) ?100 ?100E.coli(cfu/g) None NoneSalmonella(cfu/g) None NoneStaphylococcus Aureus None None

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