KondiDoc: технологические расчеты в кондитерском производстве

margarine for puff pastry Z025 special Margo [Margo NMZHK]
(dry 82

Recommendation: можно использовать

Composition: Refined deodorized vegetable oils, water, natural flavoring.

Application area: Designed to provide lamination when making bagels, as well as to provide lamination when making yeast and yeast-free dough.

Functional properties/benefits: Margarine does not contain hydrogenated fats, emulsifiers, artificial flavors, colors, or antioxidants.

Shelf life, storage and transportation conditions: When storing the product in warehouses or refrigerators with constant air circulation, the shelf life for production is at a temperature from - 20 ℃ to 0 ℃ inclusive - 12 months, from +1 ℃ to +20 ℃ inclusive - 6 months.

Packaging: Packaged in 10 kg boxes: 5 layers of 2 kg each (each layer is wrapped in ecolin film).

ТР ТС 022/2011 'Molasses of all kinds' -> 'Molasses or glucose syrup', 'Arabella dry mix' -> 'dry mix'

Basic indicators
 energy value (Energy)740 kcalSupplier data
 proteins (Protein)0 gSupplier data
 fats (Total lipid (fat))82 gSupplier data
  Including, vegetable fats82 gSupplier data
 carbohydrates0 gSupplier data
  Including, mono- and disaccharides (sahara)0 gSupplier data
Lipids
 saturated fatty acids (Fatty acids, total saturated)60 gSupplier data
 trans fatty acids2 gSupplier data
physical and chemical indicators
 sugar0 gSupplier data
 fat82 gSupplier data
Normalized indicators
organoleptic characteristics
IndicatorValueMethodNote
ColourWhite, homogeneous throughout the mass, transparent in the molten state.
Taste and smellClean, without foreign tastes or odors.
Structure and consistencyPlastic, homogeneous. The cut surface is shiny or slightly shiny (matte is allowed).at 20±2℃
physical and chemical indicators
IndicatorValueMethodNote
Mass fraction of moisture and volatile substances, %, no more18.0ГОСТ 32189-2013
Mass fraction of fat, %, at least82.0ГОСТ 32189-2013
Mass fraction of solid triglycerides, % of fat content in the product60.0–68.0ГОСТ 31757-2012 (ISO 8292-1:2008, NEQ) (ISO 8292-2:2008, NEQ)at 10℃
41.0–45.0ГОСТ 31757-2012 (ISO 8292-1:2008, NEQ) (ISO 8292-2:2008, NEQ)at 20℃
18.0–24.0ГОСТ 31757-2012 (ISO 8292-1:2008, NEQ) (ISO 8292-2:2008, NEQ)at 30℃
12.0–18.0ГОСТ 31757-2012 (ISO 8292-1:2008, NEQ) (ISO 8292-2:2008, NEQ)at 35℃
Mass fraction of saturated fatty acids, % of fat content in the product, %, no more60.0ГОСТ 31663-2012
Mass fraction of trans isomers of fatty acids, % of fat content in the product, %, no more2.0ГОСТ 31754-2012 (ISO 13884:2003, NEQ) (ISO 15304:2002, NEQ)
Peroxide value, mmol (½O)/kg, no more5.0ГОСТ Р 51487-99upon shipment from the enterprise.
Titratable acidity (degrees kettstofer), °K, no more3.5ГОСТ 32189-2013
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data

All raw materials are publicly available.

List of raw

Margarine for puff pastry Z025 special Margo [Margo NMZHK] included in recipes:

No more than 100 recipes shown (the last modified ones are selected)

Specs, labels, images