Confectionery Fats

Our specialized fats are based on refined deodorized vegetable oils.

Used for the production of flour confectionery: sugar, lingering, pastry, sandwich cookies, sweets, bars, muffins, waffle toppings and waffle cakes.

Advantages

Physical and chemical parameters of dairy fat replacers

Melting point, °C

winter (01.10-31.03)

summer (01.04-31.09)

SFC at 20 °С, %

winter (01.10-31.03)

summer (01.04-31.09)

Newrich FFS 10

33-37 – winter

34-38 – summer

30-35 – winter

32-36 – summer

Newrich FFL 2 LT*

33-36

32-36

Newrich FFL 10 LT*

33-37 – winter

34-38 – summer

24-28 – winter

26-30 – summer

Shortening 1 LT*

33-36 – winter

35-39 – summer

18-26 – winter

22-30 – summer

Palmovyi LT*

33-36 – winter

36-39 – summer

18-25 – winter

23-31,3 – summer

All species are characterized by:

Fat content (%) ≥ 99,7

Moisture and volatile matters (%) ≤ 0,3

Acid number (mg. KOH/g) ≤ 0,2

Peroxide value (½О mmol/kg) ≤ 2,0

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