"CONFECTIONERY SHORTENING"

   GENERAL PURPOSE

Vegetable fat "Confectionery Shortening" is used for baking flour confectionery products: sugar, sweet varieties of cookies, cup cakes, baked convenience foods, cakes and pastries. High-tech anhydrous product, that is superior to margarines in performance. It is perfectly distributed in the dough and exhibits high emulsifying and absorbent properties. It has a balanced fat composition. Application of fat helps to strengthen the structure of the dough, increased volume of the finished product, to reduce their brittleness during transportation and, if necessary, to reduce the baking time. It allows you to increase the shelf life of cookies.

   ORGANOLEPTIC PARAMETERS

Taste and smell

 

Consistency at 18±1 °Ñ

 

Colour

Clean, without foreign tastes and odors.

 

Plastic, homogeneous.

 

From white to pale yellow. Uniform through out the mass.

   PHYSICAL AND CHEMICAL PARAMETERS

Fat content, %, not less

Moisture and volatile substances, %, not more Acid number, mgKOH /g, not more

Peroxide valuem ol /kg 1/2O,no more than

The melting temperature , °C

The contentof solid triglycerides, %

at 10 °C  at 20 °C  at 30 °C at 35 °C

Energy content of 100 g of the product, kcal

99,7

0,3

0,2

5,0

28-35

 

39-45

20-35

6-10

2-4

897

   SHELF LIFE AND STORAGE CONDITIONS

   PACKING

Fat is to be stored in warehouses or refrigerator at a constant air circulation. Shelf life from date of manufacture is at:

 

From -15 °C to -1 °C incl. - 18 months

Over -1 °C to +10 °C incl. - 14 months

Over +10 °C to +20 °C incl. - 12 months

Vegetable fat "Confectionery Shortening" is packed in boxes made of corrugated cardboard, which have liners of polymer films.

 

Net weight - 20 kg.