"FOR CREAMS"

Margarine “For Creams” was developed taking into account traditional requirements to production of finishing cream semi-finished products, souffle. It is recommended to replace dairy butter in receipts of basic creams when developing own receipts. It possesses consistence and fat content of a dairy butter (spread) and can replace dairy butter (spread) in this product segment without loss of quality of the final product. When producing a cream semi-finished product margarine “For Creams” receives a bigger part of milk-sugar syrup (approximately for 20%) than dairy butter keeping good shape stability of finishing decorations on pastry. On condition of development and approval of a new receipt of finishing cream margarine “For Creams” 72,5% can be used to replace margarine “For Cakes” with fat content of 80% without increasing the introduce standard at the same time not worsening the quality of finished product. Long storage term of margarine allows increasing useful life of finished products.

Taste and flavour                       Clear. No extraneous flavours and smacks are permitted.

Consistence at 20±2 °C             Flexible, dense, homogenous. Cut surface if glossy or slightly glossy,

                                                   when food additives included can be mat, dry to the view.

Colour                                        From white to yellow. Homogenous on the whole mass.