Margarines for creams

Margarines and vegetable-milk mixtures for creams are unique in their organoleptic and technological characteristics and are not inferior in taste to butter. They are intended for the manufacture of cream semi-finished products, for the layer of confectionery products, the preparation of cream decorations, fillings, as well as exclusive flour confectionery products according to their own recipes, which are developed independently by manufacturers of cream products.

Advantages

allow to create cream semi-finished products, which do not differ in organoleptic indicators from base creams made from butter
do not require changes in technological schemes and equipment
provide good whipping in combination with the necessary stability, plasticity and uniformity of cream fillings and decorations
have high framework-forming properties, which ensures shape stability
the combination of low price and excellent organoleptic characteristics makes it possible to create high-quality products with reduced cost

Physical and chemical parameters

Specification	Fat content, % min	Moisture and volatile matters, % max	Salt value, % max	Acidity, °К max	Peroxide value ½ О mmol/kg	Melting point, °C	SFC at 20 °С, %	Max shelf life at the temperature from -20 °С to 0 °С, months
Cream -Briule	80,0	19,9	0,0	2,5	2,0	31-35	18-26	9
Cream -Briule LT*	80,0	19,9	0,0	2,5	2,0	31-37	18-28	9

The technical specifications indicated on the website are standard. Custom manufacturing is possible according to customer requirements.

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