Margarines for creams

Our margarines for creams have superior taste of butter and allow you to create the perfect culinary masterpiece. Widely used in the confectionery industry for the manufacture of traditional cream semi-finished products, soufflé, for the layer of confectionery products, the creation of cream decorations, fillings.

Advantages

allow to create a cream semi-finished product which does not differ in all respects from the basic creams, which are made with butter
easily combined with other ingredients
easy to beat up
provide longer form preservation
provide plasticity and uniformity of cream fillings and decorations
have high frame forming properties
provide dimensional stability of the interlayer
have a natural creamy taste
healthy alternative to butter

Physical and chemical parameters of margarines for creams

	Fat content, % min	Melting point, °C	SFC at 20 °С, %
Krem-Briule	80,0	27-36	18-26
Krem-Briule LT*	80,0	31-37	18-28

All species are characterized by:

Moisture and volatile matters (%) ≤ 19,99

Salt value (%) – 0,0

Acid value (° К) ≤ 2,5

Peroxide value (½О mmol/kg) ≤ 2,0

*LT – weight fraction of trans isomers of unsaturated fatty acids less than 2%