Soft margarines
Description

Universal soft margarines are designed for the production of various bakery and flour confectionery products, as well as for packaging and use in home cooking

Compliance with GOST/TU/TR

GOST 32188-2013

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(01) Advantages
  • Soft margarine is easily whipped and mixed with other ingredients, which makes it convenient for use in cooking and baking;
  • Soft margarine is easy to apply on the surface even at low temperatures;
  • Soft margarine usually has a milder taste and aroma than hard margarine;
  • Soft margarine is made from safe and high-quality ingredients, which guarantees its safety for health when eaten directly.
(02) Scope of application
  • Use in bakery, confectionery and culinary production;
  • Direct consumption, use in home cooking and in catering establishments.
(03) Composition

Refined vegetable oils, deodorized (including modified) and/or animal fats, melted food of the highest grade, water, emulsifiers, (mono- and diglycerides of fatty acids and esters of polyglycerin and fatty acids, soy lecithin), salt, preservatives (E235), acidity regulator (citric acid), flavor, dyes (E160a).

(04) Specification

Physico-chemical indicators

Mass fraction of fat, %, min 40-82
Mass fraction of moisture, %, max Depending on the mass fraction of fat and in accordance with the requirements of technical documents for margarine
Melting point of fat extracted from margarine, °C according to customer requirements 25-36
Acidity of margarine, °K, max 3,5
The mass fraction of transisomers of fatty acids in the fat extracted from the product, %, max
(05) Storage conditions and expiration date

At a relative humidity of no more than 90% and temperature:
-3 °C - 1 5 °C – 9 months;
-6 °C - ± 2 °C – 12 months.

(06) Type of packaging

Corrugated box 5, 10, 20 kg

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