Margarine "Sunny Special" is for direct usage and preparation of confectionery and bakery products.It is used in baking and confectionery industry, food concentrates and canning industry. in home cooking and restaurant chains.
ORGANOLEPTIC PARAMETERS
Flavour and smell Clear, typical of included flavoring.
No extraneousflavours and smacks are permitted.
Consistence at 20±2 °C Flexible, dense,homogenous, when food additives introduced can be salve-like. Cut surface
if glossy or slightly glossy,when food additives included can be mat, dry to the view.
Colour From white to yellow. Homogenous onthe whole mass.
PHYSICAL AND CHEMICAL PARAMETERS
Margarine formulation
Fat fraction of total mass, %,not less than
Humidity and volatile substances fraction of total mass,%, not more than
Melting temperature of fat evolved from the margarine, °C
Salt fraction of total mass,% not more than
Margarine acidity,°Koettstorfer,not more than
Peroxide number of fat evolved from the margarine, 1I20 mole/kg, not morethan
Solid fat content,% at 20 °C
Energy value of 100 g of product,kca
A
72,0
27,6
29-34
2,5
5,0
19-24
649,0
B
72,0
27,6
30-36
1,5
2,5
5,0
649,0
-
70,0
29,6
27-36
2,5
5,0
17-26
630,0
SHELF LIFE AND STORAGE CONDITIONS
Margarine should be stored in warehouses or freezers at a temperature of 0 °C - +10 °C and relative humidity of 80o/o at constant air circulation. Do not store together with margarine products having strong specific odour. The manufacturer guarantees the margarine conformity with DSTU [State Standard) requirements in compliance with transportation and storage conditions.
Useful life from the date of manufacture is at the temperature:
From O °C to +4 °C incl.- 180 days
Over +4 °C to +10 °C incl.- 160 days
PACKING
Margarine "Sunny Special" is packed into polymer film-bag, placed inside of the corrugated box.
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