"OLIVIA GLAZE LUX"

   GENERAL PURPOSE

Confectionery fat “Olivia glaze lux” is manufactured specially for making confectionery glazes. Using of “Olivia glaze lux” gives a perfect glow and stability to fat bloom. The fat has perfect parameters of melting, no waxy fatty taste in mouth while using, giving the product high organoleptic parameters. 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 15 °C at 20 °C at 25 °C at 30 °C at 35 °C at 40 °C

Energy content of 100 g of the product, kcal

99,7

0,3

0,2

5,0

35-37

30,5-32,5

85-91

83-83

70-80

57-63

38-42

14-20

0-2

897

   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 “Olivia glaze lux” is packed in boxes made of corrugated cardboard, which have liners of polymer films.

 

Net weight - 20 kg.