"FOR FILLINGS T"

   GENERAL PURPOSE

Confectionery fat "For fillings-T" is designed for optimum crystal stn.icture of different fillings. It has a neutral flavour, excellent organoleptic parameters,and high crystallization rate. Manufacturability of the product is achieved by thefact that the treatment does not require special methods of tempering, always crystallizing form, so thatthe filling has a delicate flavor,quickly melts and is characterized by fine-grained structure.

 

Used inthe production of fillings for chocolates, wafers, wafer rolls, sponge rolls,cakes, biscuits kind of "sandwich". Usage of this fat can significantly increase the resistance of fillings to oxidation during storage of the finished product.

   ORGANOLEPTIC PARAMETERS

Taste and flavour                    Clean, without foreign tastes and odors.

 

Consistence at 18±1 °C          Plastic, homogeneous.

 

Colour                                     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, mg KOH /g, not more

Peroxide value mol /kg 1/2O, no more than

The melting temperature, °C

The content of solid triglycerides, %

 

at 10 °C

at 20 °C

at30 °c

at35 °C

Energy content of 100 g of the product, kcal

99,7

 0,3

 0,2

5,0

33-35

 

 

60-66

34-44

14-20

4-6

897

   SHELF LIFE AND STORAGE CONDITIONS

   PACKING

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

 

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 fillings-T" is packed in corrugated containers which have liners of polymer films.

 

Net weight is 20 kg.

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