"Pastry" margarine is used for preparation of various types of high-quality confectionary and bread products made of puff paste. It is recommended for use while preparing puff yeasted paste and unfermented dough as well as puff semi-products. Sloyka margarine is well-distributed in the paste and makes it homogeneous, wide and high, and makes a finished product larger and with excellent puff structure. This margarine may be used for preparation of tasty puffs with various types of filling, croissants, puff cakes with filling cream, pizza, rolled cakes, millefoglies.
Using this margarine you can make a semi-product of frozen puff paste, which will not lose its qualities after defrosting. Moreover, this margarine increases shelf life of finished products.
ORGANOLEPTIC PARAMETERS
Taste and flavour Clear, typical for flavored one.
Foreign flavours and smells are not allowed.
Consistence at 20±2 °C Plastic, solid, homogeneous. Cut surface is glossy or slightly glossy; if
the margarine contains food additives, cut surface may seem dull and dry.
Colour From white to yellow. Completely homogeneous.
PHYSICAL AND CHEMICAL
PARAMETERS
Norm for margarine
"Sloika" margarine for puff paste for classical
puff products
Sloika" margarine for
puff paste for homebaked
products
"Sloika" margarine for puff paste for puff cookies
Fat fraction of total mass, %, over
Humidity and volatile substances fraction of total mass, %, up to
Melting temperature of fat evolved from the margarine, °C
Dry fat-free residue fraction of total mass, %, over
pÍ of water or water and milk phase, ðÍ units
Margarine acidity, °Koettstorfer, up to
Salt fraction of total mass, % up to
Peroxide number of fat evolved from the margarine, 1/2O mole/kg, up to
Solid triglycerides content, % at 20 °C
Energy value of 100 g of product, kcal
Shelf life at the temperature:
from –20 °C to 0 °C inclusive
from 0 °C to +10 °C inclusive
from 0 °C to +18 °C inclusive
80,0 80,0 80
19,7 19,7 29,7
38-44 36-42 39-42
0,3 0,3 0,3
3,5-5,5 3,5-5,5 3,5-5,5
3,5 3,5 3,5
1,5 1,5 1,5
5,0 5,0 5,0
38-50 27-38 40-45
720,0 720,0 630,0
months, up to
12 12 12
- 6 -
6 - 6
STORAGE CONDITIONS
PACKING
Margarine should be stored in warehouses or refrigerators at the temperature from minus 20°C to plus 18 °C with constant air circulation.
"Sloyka" margarine is produced in the form of briquettes, net weight 500 g, bars of 2,5 and 5 kg, layers with 2 kg net weight, wrapped in parchment, paper for packaging margarine, aluminium-foiled paper and other packaging materials.
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