“Gourmet” is a universal product for the production of cheap flour confectionery products. It has a low fat content and high microbiological stability. It has along shelf life and is optimized for use in production of low-fat confectionery technologies. Optimal fat composition and high quality margarine emulsion provide high technological parameters in the production of pastry and bakery products. Uniformly distributed in the dough imparts color and flavor to the finished product. It increases the shelf life of the finished product.
ORGANOLEPTIC PARAMETERS
Taste and flavour Clear, with the taste and smell of the added flavoring and aromatic.
Foreign odor and aftertaste unacceptable.
Consistence at 20±2 °C Plastic, dense, homogeneous. The cut surface is shiny or slightly shiny,
in the case of the introduction of food additives permitted matte, dry in appearance.
Colour White to yellow. Uniform throughout the mass.
PHYSICAL AND CHEMICAL PARAMETERS
Fat content, %, not less
Moisture and volatile substances, %, not more
Melting temperature of fat extracted from margarine, °C
Mass fraction of salt, %, not more
Margarine acidity, °Koettstorfer, not more
Peroxide value mol /kg 1/2O,no more than
Content of solid triglycerides, % at 20 °C
Anisidine index, conventional units, not more
Energy content of 100 g of the product kcal
Margarine low-calorie
"Gourmet" fat 35%
Margarine low-calorie
"Gourmet" fat 40%
Name of the parameters
35,0
64,3
27-36
1,5
2,5
5,0
7-17
3,0
317,0
40,0
59,3
27-36
1,5
2,5
5,0
18-27
3,0
361,0
SHELF LIFE AND STORAGE CONDITIONS
Margarine low-calorie "Gourmet" 35% fat is to be stored in warehouses or refrigerator at a temperature of 0 °C to +10 °C and a relative humidity of 85% at constant air circulation. Margarine "Gourmet" 40% fat should be stored in warehouses or refrigerator at temperature of 0 °C to +10 °C and relative humidity of 80% at constant air circulation.
Do not store together with margarine products possessing sharp specific smell.
Manufacturer guarantees that the requirements of the applicable technical margarine when the conditions of transport and storage are observed.
Shelf-life of low-calorie margarine "Gourmet" fat content of 35% from the date of production is at a temperature of:
From 0 °C to +5 °C incl. - 180 days
More than +5 °C to +10 °C incl. - 160 days
Shelf life of margarine "Gourmet" fat content of 40% from the date of production is at:
From 0 °C to 4 °C incl. - 180 days
Above +4 °C to +10 °C incl. - 160 days
PACKING
Margarine low-calorie "Gourmet" 35% fat and margarine "Gourmet" 40% fat are packed in boxes made of corrugated cardboard, which have liners of polymer films. Net weight of bulk margarine should be the same and not be more than 20 kg.
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