Confectionery fat "For fillings" is designed for optimal crystal structure of various fillings. It is used in the production of fillings for chocolates, wafers, wafer rolls, sponge rolls, cakes, biscuits kind of "sandwich". Usage of this fat can significantly increase the resistance of fillings to oxidation during storage of finished products.
ORGANOLEPTIC PARAMETERS
Taste and flavour Clean, without foreign tastes and odors.
Consistence at 18±1 °C Plastic, homogeneous.
Colour From white to pale yellow. Uniform through out the mass.
PHYSICAL AND CHEMICAL PARAMETERS
Mass fraction of the trans isomers of oleic acid, %
Fat content, %, not less
Moisture and volatile substances, %, not more
Acid number, mg KOH /g, not more
Peroxide value mol /kg 1/2O, no more than
The melting temperature, °C
The content of solid triglycerides, %,
at 10 °C
at 20 °C
at30 °c
at35 °C
Energy content of 100 g of the product, kcal
max 1% max 3% max 20%
99,7
0,3
0,2
5,0
33-35
46-47
18-21
7-9
-
897
99,7
0,3
0,2
5,0
36-39
46-48
23-30
6-12
-
897
99,7
0,3
0,2
5,0
33-35
-
33-35
-
-
897
SHELF LIFE AND STORAGE CONDITIONS
PACKING
Fat is to be stored in warehouses or refrigerator at constant air circulation. Shelf life from date of manufacture is at the temperature:
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
Confectionery fat "For fillings" is packed in corrugated containers which have liners of polymer films.
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