Cream margarine is unique in its technological characteristics. In flavor it is comparable with dairy butter and thus actively used as a substitute for dairy butter in the manufacture of creamy semi-finished products, soufflés and cream. Its low cost makes the end product more economical without compromising on the quality.
Benefits:
- Allows creating a cream comparable with dairy butter cream;
- Provides good whipping;
- Keeps the shape, plasticity of homogeneity of cream fillings and decorations;
- Does not require changes of technological schemes and equipment, which worked on dairy butter;
- It is widely used as a layer between shortcakes.
| Specification | Margarine for cream | Margarine for cream «For cakes» |
| Fat Content, % min. | 82 | 80 |
| Moisture & Volatile matters, % max. | 17,93 | 19,93 |
| Salt Value, % max. | 0,5 | 0,5 |
| Acid Value, °К max | 2,5 | 2,5 |
| Peroxide Value, mmol ½ О/kg, max. | 2 | 2 |
| Melting point, °C | 30-35 | 30-35 |
| SFC at 20 °С, % | 18-26 | 18-26 |
| * Specifications are standard. Customization is possible based on customer’s requirements. | ||
Advices from our technologists
Problems in the process of cooking of butter cream on milk-sugar syrup with margarine for creams
Causes & solutions