"FOR DEEP FRYING"

   GENERAL PURPOSE

Deep Frying Culinary Fat is characterized by homogeneous, firm and plastic structure. It is used in fat-and-oil, confectionary, bread baking and food and flavouring industries as well as in retail trading. This fat is used for fancy baking, various sorts of cookies, wafers and spice cakes. Frying culinary fat facilitates expanding of baked goods and helps to save their forms, using this fat you will be able to spend less time preparing ingredients for you baking. This fat has very good aerating characteristics.

   ORGANOLEPTIC PARAMETERS

Flavour and smell                     Clear, with no foreign flavours and smells.

 

Consistence at 20±2 °C            Homogeneous, firm, plastic.

 

Colour                                       From white to yellow. Completely homogeneous.

   PHYSICAL AND CHEMICAL PARAMETERS

Formulation

Fat firmness (according to Kaminski)

Fat fraction of total mass, %, not less than Humidity and volatile substances fraction of total mass, %, not more than

Acid-degree value, mg KOH/g, not more than Peroxide number mole/kg 1/2Î, not more than Melting temperature, °C

Pouring point, °C

Solid triglycerides content, %

at 20 °C

Energy value of 100 g of product, kcal

      A                            B                      C                        D

300-350 g/sm    200-270 g/sm    160-190 g/sm till    150 g/sm

    99,7                    99,7                      99,7                  99,7

 

     0,3                     0,3                         0,3                    0,3

     0,2                     0,2                         0,2                    0,2

     5,0                     5,0                         5,0                    5,0

   30-35                 30-35                    30-35                30-35

   26-28                 26-28                    26-28                26-28

 

 

    41-45               33-39                    28-32                22-27

     897                   897                       897                   897

   SHELF LIFE AND STORAGE CONDITIONS

   PACKING

Fat shall be stored in storerooms or refrigerators with continuous air circulation. Shelf life of the fat after manufacturing date is as follows (at correspondent temperature):

 

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

Over -1 °C to +10 °C incl. – 4 months

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

Deep Frying Culinary Fat is packed in corrugated boxes containing plastic film liner bags.

 

Net weight is - 20 kg.

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