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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%