"Special Extra" margarine was specially developed for confectionery and food industries. for production of baked confectionery products made of short paste. The margarine is characterized by excellent whipping properties when beaten with sugar,which make finished products made of short crust very tasty.
ORGANOLEPTIC PARAMETERS
Flavour and smell Clear, typical for flavored one.
Foreign flavours and smells are not allowed.
Consistence at 20±2 °Ñ Plastic, solid, homogeneous; if the margarine containsfood additives, its consistence may be
buttery.Cut surface is glossy or slightly glossy; if the margarinecontainsfood additives,
cut surface may seem dull and dry.
Colour From white to yellow. Completely homogeneous.
PHYSICAL AND CHEMICAL PARAMETERS
Margarine formulation
Fat fraction of total mass, %,not less than
Humidity and volatile substances fraction of total mass,%, not more than
Melting temperature of fat evolved from the margarine, °C
Salt fraction of total mass,% not more than
Margarine acidity,°Koettstorfer,not more than
Peroxide number of fat evolved from the margarine, 1I20 mole/kg, not morethan
Solid fat content,% at 20 °C
Energy value of 100 g of product,kca
A
82,0
17,7
33-35
1,5
2,5
5,0
20-25
739,0
B
82,0
17,7
33-36
1,5
2,5
5,0
17-22
739,0
SHELF LIFE AND STORAGE CONDITIONS
Margarine should be stored in warehouses or freezers at a temperature of 0 °C - +10 °C and relative humidity of 80o/o at constant air circulation. Do not store together with margarine products having strong specific odour. The manufacturer guarantees the margarine conformity with DSTU (State Standard) requirements in compliance with transportation and storage conditions.
Shelf life from date of manufacture is at:
O °C to +4 °C incl. - 180 days
Above +4 °C to -+10 °C incl. - 160 days
PACKING
Margarine "Special Extra" is packed into polymer film-bag, placed inside of the corrugated box.
.jpg?crc=147470950)
