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SHORTENING UNIVERSAL (for short baking) |
Shortening universal (for short baking)
General description: Fat is on the basis of refined and deodorized vegetable oils and fats / as per consumer’s request flavorings and colorings can be added into recipes.
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;
- Products promotes 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;
- The process of formation of products is greatly simplified.
Specifications
Organoleptic and physical-chemical properties values |
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Taste and smell |
Clean taste, characteristic of fat, free of outside taste and odor. In the case of adding of flavors -with a smell of added fragrance. |
Color at a temperature of 18 °Ñ |
From white to yellow, uniformly throughout the mass. |
Consistency at 18 ° C |
Solid, homogeneous. Allowed plastic. |
Fat content,% not less than |
99,7 |
Moisture and volatile substances,% not more than |
0,3 |
Acid value mg KOH / g |
0,2 |
Peroxide value, mmol / kg
½ Oh, no more |
1 |
Melting point, ° C
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33 - 39 |
Solid triglycerides,% at |
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15°Ñ |
34 - 42 |
20°Ñ |
20 -37 |
30°Ñ |
6 - 18 |
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:
from -40 to 0 on - 24 months
from 0 to 10 inclusive - 18 months
from +10 to +25 inclusive - 12 months
at a constant air circulation and relative humidity to 80%
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