Scope of application: used in the dairy industry, in the production of sour milk products, hard cheeses, spreads, ice cream, in the confectionery, bakery food industries. Benefits in use: DSTU 4463 DSTU ISO 8292"/> Scope of application: used in the dairy industry, in the production of sour milk products, hard cheeses, spreads, ice cream, in the confectionery, bakery food industries. Benefits in use: DSTU 4463 DSTU ISO 8292"/>
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    Substitute of suckling fat 1504301000

    Substitute of suckling fat
    Substitute of suckling fat
    Substitute of suckling fat
    Substitute of suckling fat
    Substitute of suckling fat
    Substitute of suckling fat
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    Substitute of suckling fat Bulk prices
    40.00 грн.
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    • Availability: In stock
    • Packaging: кг.
    • SKU: 415413163
    • ТН ВЭД: 1504301000
    • The country of manufacture: Евро Союз
    • Status: предоплата
    • Brand name: Европа
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    Scope of application: used in the dairy industry, in the production of sour milk products, hard cheeses, spreads, ice cream, in the confectionery, bakery food industries.

    Benefits in use: - optimal melting points and solid triglyceride content;

    - the ability to use the same technological equipment and existing technological schemes as for traditional dairy products;

    - a wide range of milk fat substitutes for various types of dairy products;

    - as a substitute for milk fat in ice cream production, improves the organoleptic characteristics of ice cream;

    Ingredients: refined bleached deodorized oils and fats, including modified ones, emulsifier Е471, butter-cream flavoring, Е160а dye, antioxidant Е321.

    Organoleptic indicators:

    Consistency at temperatures from 15 ° C to 18 ° C: Homogeneous, hard, plastic. Cut surface is shiny or slightly shiny. Matte cut surface is allowed.

    Color: from white to light yellow and yellow, uniform throughout.

    Taste and smell: The taste and smell are clean. The smack and smell of introduced flavors are allowed.

    Physicochemical indicators .

    Indicator, units

    Value

    Measurement method

    Melting point, o C

    < p align = "center" style = "margin-top: 0.5em; margin-bottom: 2.7em;"> 32-35

    DSTU 4463

    Anisidine number, c.u. no more

    2.0

    DSTU ISO 6885

    Acid number, mg KOH / g, no more

    0.2

    GOST 5476, DSTU 4350

    Peroxide number, mmol ½ O / kg, no more

    1,0

    DSTU 4570

    DSTU ISO 3960

    Fat content,% not less

    99.9

    DSTU 4463

    Moisture content,% no more

    < margin-bottom: 2.7em; "> DSTU 4463

    DSTU ISO 8292

    Specifications
    Adiposeness99
    CompositionA substitute of suckling fat is a purview: used in suckling industry, at the production of soul-milk goods, hard cheeses, spreads, ice-cream, in a pastry shop, bakery industries of food industry. Advantages are in the use: it is enhanceable compatibility with suckling fat; it is a decision of problem of seasonal dependence on raw material sources; it is an increase of actual terms of fitness of the prepared products due to minimum maintenance of free fat acids and low перекисного number, that testifies to high oxidizing stability of fats; it is minimum maintenance of трансизомеров of fat acids; it is absence of the genetically-modified components; are optimum temperatures of melting and maintenance of hard триглицеридов; it is possibility to use that technological equipment and operating flowsheets, as well as for traditional dairy products; it is a wide assortment of substitutes of suckling fat for the different types of dairy products; - as a substitute of suckling fat at the production of ice-cream, improves the органолептические indexes of ice-cream; Composition: refined bleached deodorized butters and fats, including modified, эмульгатор of E471, flavour of «butter-coacervating», dye of E160a, antioxidant of E321. Organolepticheskie indexes: Consistency at a temperature from 15°С to 18°С: Homogeneous, hard, plastic. The surface of cut is brilliant or poorly-brilliant. The mat surface of cut is assumed. Color: from white to светло-желтого and yellow, homogeneous on all mass. Taste and smell: Taste and smell is clean. Taste and smell of the brought in flavours is assumed. Physical and chemical indexes. Index, units Value Method measurings Temperature of melting, оС 32-35 DSTU 4463 Anizidinovoe number, dollar no more than 2,0 DSTU ISO 6885 acidvalue, mg of KON/g, no more than 0,2 GOST 5476, DSTU 4350 the Perekisnoe number, ммоль ½ O/kg, no more than 1,0 DSTU 4570 DSTU ISO 3960 Maintenance of fat, % no less than 99,9 DSTU 4463 Maintenance of moisture, % no more than 0,1 DSTU 4463 the Mass stake of hard триглицеридов at a temperature 20 ° With, % 18-25 DSTU 4463 DSTU ISO 8292 fat is a pastry cook, fat is culinary, produced on the basis of the refined deodorized vegetable butters and fats, including modified
    Typesubstitute of suckling fat

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