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Specialized baking fat is recommended to replace margarine in the recipes of confectionery and bakery products. This replacement allows you to reduce the costs of transportation, storage and processing associated with less fat consumption. In addition, fat practically does not contain moisture, which ensures longer storage of finished products.
GOST 33468-2022
They are used in the production of bakery products (bread, buns, buns, etc.) and a wide range of flour confectionery products (all kinds of cookies, gingerbread, cupcakes and gingerbreads).
The combination of fats is selected after understanding your expectations from the final product, discussing special requirements and conducting analyses of the raw materials.
Physico-chemical indicators
| Mass fraction of total fat, %, min | 98 |
| Mass fraction of moisture and volatile substances, %, max | 2 |
| Acid number, mg KOH/g, no more | 0,6 |
| Peroxide number, mEq of active oxygen/kg, no more | 2 |
| Melting point, °C | max 42 |
| Transisomers of fatty acids, % of the fat content in the product, no more | 2 |
At a relative humidity of no more than 80% and temperature:
0 °C - -20 °C – no more than 6 months
0 °C - 4 °C – no more than 4 months
4 °C - 10 °C – no more than 2 months
10 °C - 15 °C – no more than 1 month.
Corrugated box 5, 10, 20 kg
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