Substitute of suckling fat 1504301000

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 .