Advantages

Perfect batter aeration
Perfect dough plasticity and workability
Neutral odor and flavor
Easy to use
Shelf-stable; may be stored at ambient temperatures
Excellent bun volume, fluffiness and softness
Baked goods have a longer shelf life remaining soft and fresh
A low-cost replacement for butters, margarines and butter blends

Product Features

%99.9 fat
Ideal balance of the solid phase to the liquid phase in wide temperature range
Nitrogen incorporated to make the product creamy for enhanced mixing with flour particles
Enhanced oxidative stability
Non-hydrogenated
%0 Trans Fatty Acids
Cholesterol-Free

Physical, Chemical, Analytical, characteristics

Appearance: White semi-solid
Flavor & Odor: no off flavor or rancid odors
Color: 3.0 R max
SMP (°C): 39-37
FFA (as OLEIC)%: 0.1 max
Trans fat %: 0
Moisture %: 0.1 max
Peroxide Value (meq/kg): 2.0 max

Recommended storage condition & shelf life

Store at a temperature between
20°c – 25°C, in a dry and odorless place with humidity of no more than %60.
Keep away from direct sunlight
Product shelf life:12 months under standard storage conditions, 025-20C

Pack Sizes

• l x lSkg

Brands Available