Margarines for short pastry, sugar dough and bakery

They are widely used for the production of various types of cookies, semi-finished sand products, cakes, muffins, pastry, bread, gingerbread and other products.

Advantages

beat well with sugar
provide a friable structure in the finished product
promote uniform porosity
significantly facilitate the process of forming products
contribute to the extension of the actual shelf life of products

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

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%