Margarines for short pastry, sugar dough and bakery

Advantages
Physical and chemical parameters
Fat content, % min | Moisture and volatile matters, % max | SFC at 20 °С, % | Salt value, % max | |
Margarine 40 % | 40,0 | 59,6 | 17-28 | 0,7 |
Tarasyk | 40,0 | 59,6 | 17-28 | 0,7 |
Stolychnyi Kyivskyi | 50,0 | 49,7 | 17-28 | 0,5 |
Olkom Profi 60/2 | 60,0 | 39,88 | 17-28 | 0,2 |
Molochnyi Kyivskyi | 70,0 | 29,2 | 17-28 | 0,4 |
Vershkovyi Kyivskyi | 72,5 | 27,29 | 17-28 | 0,7 |
Molochnyi | 82,0 | 17,0 | 17-28 | 0,4 |
Olkom Profi 82/2 | 82,0 | 17,99 | 17-28 | 0,2 |
Olkom Profi 82/3 (LT*) | 82,0 | 17,99 | 17-28 | 0,2 |
Olkom Profi 82/4 | 82,0 | 17,99 | 18-27 | 0,2 |
Olkom Profi 82/5 (LT*) | 82,0 | 17,78 | 17-28 | 0,2 |
All species are characterized by:
Melting point (°С) – 27-38
Acid value (° К) ≤ 2,5
Peroxide value (½ О mmol/kg) ≤ 2,0
*LT – weight fraction of trans isomers of unsaturated fatty acids less than 2%