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Margarine "82%" (for short baking) |
Margarine "82%" (for short baking)
General description: solid, edible product which is similar to butter in its structure, appearance, taste and smell. Made on the basis of refined and deodorized vegetable oils and fats.
Scope: used in baking and confectionery industry for the manufacture of biscuits “Curabie”, biscuits of various kinds, sandy semi-cakes and other confectionery products. Widely used in catering, home cooking.
Benefits of use:
- Product is highly whisked with sugar in comparison with analogs;
- Product promotes the formation of fine uniform porosity;
- Product provides crumbly structure in the finished product;
- Longer than the finished product does not get stale;
- High organoleptic characteristics of the finished product;
- High degree of purification of raw fat helps to extend the actual shelf life of products;
- Process of products formation is greatly simplified.
Specifications
Organoleptic and physical-chemical properties |
Values |
Taste and smell |
Clean taste, with taste and smell of added taste and flavors. |
Color |
From light yellow to yellow due to color or made additions. Homogeneous throughout the mass. |
Consistency at 20 ° |
Plastic, dense, homogeneous, in the case of the adding of edible additives permitted spotting consistency. Cut surface shiny or slightly shining, in the case of the introduction of flavorings may be dull, dry looking. |
Fat content,% not less than |
82,0 |
Moisture and volatile substances,% not more than |
17,94 |
Mass fraction of salt, not more than |
1,5 |
Acidity, î Kettstorfera not more than
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2,5 |
Peroxide value mmol / kg
½ Oh, no more
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3 |
The melting point of fat extracted from margarine °Ñ
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34 – 38 |
Mass fraction of solid triglycerides,% at 20 ° C |
17 - 21 |
Mass fraction of trans oleic acid, not more than |
1,0 |
The product contains no Gene Modified Organisms.
Packing:
packed in plastic bags and then into cardboard boxes weighing 20 kg.
Shelf life:at a temperature
of -20 to 0 Switch - 12 months
from 0 to 10 inclusive. - 10 months
from +10 to +15 incl. - 6 months
at a constant air circulation and relative humidity to 80%.
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