"FOR WAFER AND SOFT FILLINGS"

   GENERAL PURPOSE

Confectionery fat "For wafer and soft filling" is used in the manufacture of wafers and soft fillings for wafers, wafer rolls, candies with filling between layers of wafers, sponge rolls, cakes, biscuits kind of "sandwich". Perfectly stabilizes the air in the filling, which in this case has a pleasant taste, quickly and completely melts in your mouth. Aerated form does not require pre-softening and gives ease of fillings and additional volume. Using of this fat can reduce the number of recurrent cutting waste and prevent defects such as separation of wafer sheet and shift wafer layers. It increases the shelf life of semi-finished and finished products.

   ORGANOLEPTIC PARAMETERS

Taste and smell

 

Consistency at 18±1 °C

 

Colour

Clean, without foreign tastes and odors.

 

Plastic, homogeneous.

 

From white to pale yellow. Uniform through out the mass.

   PHYSICAL AND CHEMICAL PARAMETERS

Fat content, %, not less

Moisture and volatile substances, %, not more Acid number, mgKOH /g, not more

Peroxide valuem ol /kg 1/2O,no more than

The melting temperature , °C

The  solidification temperature, °C

The contentof solid triglycerides, %

at 10 °C  at 20 °C  at 30 °C at 35 °C

Energy content of 100 g of the product, kcal

99,7

0,3

0,2

5,0

30-36

25-27

55-62

28-34

4-10

0,5-2

87

   SHELF LIFE AND STORAGE CONDITIONS

   PACKING

Fat is to be stored in warehouses or refrigerator at a constant air circulation. Shelf life from date of manufacture is at:

 

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 wafer and soft fillings" are packaged inboxes made of corrugated cardboard, which have liners of polymer films.

 

Net weight - 20 kg.