Margarine "European Pastry" for puff pastry is for puff pastry of premium class. It is used to make classic puff pastry, croissants, puff pastryfrozen semi-finished products of yeast and yeast-free dough. Spreading evenly over the dough "European Sloika" margarine gives the finished product volume and wonderful layering. In addition this margarine increases storage terms of semi-finished andfinished products.
ORGANOLEPTIC PARAMETERS
Taste and flavour Clear, typical of included flavoring.
No extraneousflavours and smacks are permitted.
Consistence at 20±2 °C Plastic, dense, homogeneous. 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
Fat content,%,not less
Moisture and volatile substances,%,not more
Melting temperature of fat extracted from margarine, °C
Mass fraction of non-fat solids,%, not less
pH of aqueous or aqueous-lactic phase, pH units
Margarine acidity,°Koettstorfer,not more
Mass fraction of salt,%, not more
Peroxide number infat extracted from margarine, 1/2 0 mol/kg, not more than:
- at enterprise output
- at the endof storage term
Content of solid triglycerides at the temperature of 20 °C,%
Energy content of 100 g ofthe product,kcal
80,0
19,7
40-44
0,3
3,5-5,5
3,5
1,5
5,0
10,0
45-50
720,0
STORAGE CONDITIONS
PACKING
Margarine should be stored in warehouses or refrigerators at the temperature from minus 20 °C to plus 18 °C with constant air circulation.
Useful life from the date of manufacture is at the temperature:
from -20 °C to 0 °C incl. - 12 months
from 0 °C to +18 °C incl. - 6 months
Margarine "European Pastry" for puff pastry is produced: inthe form of briquettes of 5 kg and layers of 2 kg wrapped in parchment, placed inside of the corrugated box.
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