Vegetable-cream spreads with content of milk fat
Description

Vegetable-cream spreads are a high-quality alternative to butter with predetermined consumer and functional properties.

Compliance with GOST/TU/TR

GOST 34178-2017

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(01) Advantages
  • The structure is plastic and homogeneous;
  • Thermal stability of more than 90% at room temperature;
  • Minimal losses during packing (no more than 0.5%);
  • Non-crumbly consistency (easy to spread);
  • Does not lose plasticity during freezing and defrosting;
  • Glossy and dry cut;
  • Pronounced taste.
(02) Scope of application
  • Direct consumption, use in home cooking and in catering establishments;
  • Use in bakery, confectionery and culinary production (in the preparation of butter creams, which serve for the lamination and finishing of cakes and pastries), and other branches of the food industry.
(03) Composition

Butter and/or milk fat and/or pasteurized cream and/or vegetable fats, animal fats, skimmed milk powder, emulsifiers, flavorings.

(04) Specification

Physico-chemical indicators

Mass fraction of fat, % 72,5, 82,5
Mass fraction of moisture, %, max Depending on the mass fraction of fat
Melting point of fat extracted from margarine, °C according to customer requirements 36-48
Acidity, °K, max 3,5
Acidity of the fat phase, °K, max 2,5
Melting point of the fat extracted from the product, °C, max 36
Mass fraction of milk fat in the fat phase, % 15-50
The mass fraction of transisomers of fatty acids in the fat extracted from the product, %, max 2
Mass fraction of polyunsaturated fatty acids in fat extracted from the product, %, min 10
(05) Storage conditions and expiration date

With a relative humidity of no more than 90% and a temperature of:
Not higher than +6 °C – 12 months;
-16 ± 2 ° C – 15 months;
-25 °C – 24 months.

(06) Type of packaging

Corrugated box 5, 10, 20 kg

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