Margarines for shortcrust pastry, sugar dough and bakery products

Specializzed margarines are highly dispersed fat-water emulsions and are used in the confectionery and bakery industries for the preparation of puff pastry, bread, gingerbread, shortcrust pastry, various types of cookies, cakes, muffins, and other products.

Advantages

contribute to the formation of uniform porosity
ensure a crumbly structure in the finished product
whip well with sugar
the dough does not stretch longer due to the uniform distribution of fat on flour particles
the process of forming products is significantly facilitated
a high degree of purification of fatty raw materials allows to extend the actual shelf life of finished products

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
Olkom Profi 82/2	82,0	17,00	0,4	2,5	2,0	30-35	19-26	9
Olkom Profi 82/3 LT*	82,0	17,99	0,2	2,5	2,0	33-38	17-26	9
Olkom Profi 70/2	70,0	29,82	0,2	2,5	2,0	30-35	19-26	9
Olkom Profi 70/3 LT*	70,0	29,43	0,4	2,5	2,0	33-38	19-26	9
Tarasyk Domashnii 40 %	40,0	59,60	0,7	2,5	2,0	27-38	17-28	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 %.