margarine MARGO for creams М312 МТК with mdzh. 84% [EFKO]
(dry 84

Recommendation: можно использовать

Composition: Refined deodorized vegetable oils, including transesterified: palm and its fractions, sunflower, coconut, water, emulsifiers (E471, E475), preservative (potassium sorbate), acidity regulator (citric acid), flavoring, dyes (E100, E160b)

Characteristics/description of raw materials: Homogeneous, plastic mass, the cut surface is shiny. Color from white or light yellow to yellow, uniform throughout the mass. Taste and smell are clean, foreign tastes and odors are not allowed. Creamy or creamy aftertaste and aroma characteristic of the used flavor are allowed. Designed for making cream decorations for cakes and pastries using milk-sugar syrups.

Preparation of raw: When unpacking, margarine should be carefully inspected and, in case of contamination, cleaned to remove the contaminated layer. Margarine with signs of microbiological deterioration is not allowed to be used in production. The margarine is placed in clean, dry, labeled containers with tight-fitting lids. Moving to the production of margarine in open containers and without labeling is strictly prohibited.

Technological recommendations: Designed for the production of creamy semi-finished products in flour confectionery, both for interlayer and for finishing, when whipping using dry ingredients, sugar syrup and condensed milk. Allows to obtain a lush, uniform cream with a glossy surface and excellent organoleptic characteristics. The margarine was developed taking into account the traditional requirements for the production of finishing cream semi-finished products and soufflés. Margarine is recommended for a complete replacement of butter in base creams and when developing your own recipes. The recommended temperature for whipping is 12 ± 2° C.

Shelf life, storage and transportation conditions: Shelf life from the date of production is at a temperature of: -20℃ to 0℃ on - 12 months.
from +1 ℃ to +18 ℃ incl. - 90 months.