"Special Standard" margarine was developed specially for confectionary and bread industries. It facilitates expanding of baked confectionary and bread products and improves their grain. This margarine is divided homogeneously in dough and facilitates mechanical processing. It guarantees excellent qualities of baked products, improves form and surface of finished products, increases calorific value, helps to keep finished productsfresh for long,increase shelf life of finished products.
ORGANOLEPTIC PARAMETERS
Flavour and smell Clear, typical of included flavoring.
Foreignflavours and smells are not allowed.
Consistence at 20±2 °C Plastic, solid,homogeneous;if the margarinecontains food additives, its consistence may be
buttery. 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
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
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
17,4
30-36
5,0
19-25
739,0
PHYSICAL AND CHEMICAL PARAMETERS
TF
82,0
17,4
30-36
5,0
20-25
739,0
Margarine should be stored in warehouses or freezers at a temperature of 0 °C - +10 °C and relative humidity of 800/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.
From 0 °C to +4 °C incl. - 12 months
Over +4 °C to +10 °C incl. - 10 months
Over +10 °C to +20 °C incl.- 9 months
PACKING
Margarine "Special Standard" is packed into polymer film-bag,placed inside of thecorrugated box.
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