Маргарин используется для выпечки (печенье печенье торты хлеб пирожные вафли крекеры) жареная еда соусы

Описание и отзывы

Трекер стоимости

Характеристики

MARGARINE
Description:
Multipurpose margarine with excellent melting point (ranging from 36°C to 52°C)
Soft and smooth texture for easy mixing. They are formulated for good aeration and creaming properties, with excellent plasticity.
Buttery flavor and aroma, yellow color

Premium all purpose margarine to ensure high volume, delicious mouth feel and homogeneity in bread, biscuits and other baked products.

Advantages:
Provides tenderness and improved texture in baked goods. Without it, dough will be tough when baked.
Improve mouth feel and flavor in baked goods
Cheaper substitute for butter but with same quality

Applications:
Food: baked goods (biscuits, cookies, cakes, breads, pastries, waffles, crackers), pan-fried foods, sauces,

Shelf life: 18 months in original packing

Trans fat-free, Hydrogenation-free, Cholesterol-free, GMO-free

Technical specification	Specification	Reference
Free Fatty Acid (As Palmitic) (%)*	0.25 max	AOCS Ca 5a – 40
Colour (5.25" Lovibond Cell)	Yellowish	Visual
Moisture & Impurities (%)	16.0 max	AOCS Ca 2b – 38
Solid Fat Content (by NMR) % N10 N20 N25 N30 N35 N40	50 – 58 26 – 34 14 – 22 8 – 15 5 – 9 5 max	IUPAC 2.150
Slip Melting Point (°C)	36 – 39	AOCS Cc 3 – 25
Trans–Isomers (%)	0.065 max	AOCS Ce 1e – 91
Taste	Buttery	Organoleptic
Texture	Smooth	Organoleptic

Technical specification	Specification	Reference
Free Fatty Acid (As Palmitic) (%)*	0.25 max	AOCS Ca 5a – 40
Colour (5.25" Lovibond Cell)	Yellowish	Visual
Moisture & Impurities (%)	16.0 max	AOCS Ca 2b – 38
Solid Fat Content (by NMR) % N10 N20 N25 N30 N35 N40	50 – 58 26 – 34 14 – 22 8 – 15 5 – 9 5 max	IUPAC 2.150
Slip Melting Point (°C)	36 – 39	AOCS Cc 3 – 25
Trans–Isomers (%)	0.065 max	AOCS Ce 1e – 91
Taste	Buttery	Organoleptic
Texture	Smooth	Organoleptic