"FOR FRYING"
GENERAL PURPOSE
Professional fat for frying contains minimum amount of trans-isomers, is characterized by balanced formula, high stability to oxidation in the process of frying. This fat is intended to be used in confectionary, bread baking industries, community nutrition enterprises, large industrial enterprises and small productions.
ADVANTAGES
ADVANTAGES OF USE
•The fat neither splash, foam nor smoke at 180 °C;
•The fat does not leave unpleasant aftertaste in
finished product;
•The fat does not crystallize on the top of the product;
•It gives you an opportunity to reduce costs and get
finished product of higher quality.
•This fat facilitates uniform frying of products as
compared to traditional vegetable oils;
•It tinctures appetizing look to finished products, they
get rosy crust;
•It is characterized by higher, in comparison with
usual vegetable oil, stability to oxidation.
ORGANOLEPTIC PARAMETERS
Flavour and smell Clear, with no foreign flavours and smells.
Consistence at 20±2 °C Buttery fat, bright in liquid state.
Colour From white to light-yellow.
PHYSICAL AND CHEMICAL PARAMETERS
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 1/2Î/kg, not more than
Melting temperature, °C
TTH content (at 20 °C), %
Energy value of 100 g of product, kcal
Trans-isomers content, not more than
99,7
0,3
0,2
5,0
20,0-30,0
0-10,0
897
15%
SHELF LIFE AND STORAGE CONDITIONS
PACKING
Vegetable fat “For Frying” shall be stored in storerooms or refrigerators with continuous air circulation. Shelf life of the fat after manufacturing
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
Vegetable fat “For Frying” is packed in corrugated boxes containing plastic film liner bags.
Net weight is - 20 kg.