Margarine

Description

Margarine and fat play an important role in bakery and pastry products. Not only they prevail the flavorbase of the finished products, but they also determine the occurrence of a series of technical features such as the crispyness of a croissant.

It is made from fully refined and deodorized palm oil. It is a specially formulated and texturised fat. This is trans free fat and uses no hydrogenated fat.

Free Fatty Acids (%, as Palmitic)     :     0.*0 max
Moisture & Impurities (%)     :     *6 max
Melting Point (°C)     :     ****1
Colour (5 1/4 Lovibond Cell)     :     **7.5 Red
Iodine Value ( Wij's)     :     *8 Max.