100% Vegetable
15 Kg
Margarine made from Vegetable Oils emulsified with water, using high quality emulsifiers, improvers homogenized and crystallized in high pressure and low temperature equipment that give high plasticity. Contains aroma products, natural color, salt and bacteria growth inhibitors. It contains special ingredients for making puff pastry with a nice layer formation as well as large volume in final product giving a crunchy feeling.
High Plasticity
Flavoring Agents
Applications
This margarine is recommended for making croissant flaky pastry, Danish pastry and all kind of similar products that require folded dough.
Shelve Life
Six (6) months from manufacturing date.
Storage Conditions
Dapan Puff Pastry Margarine Warm and Cold Weather can be stored at temperature between 15 and 25°C with good ventilation and humidity free. While stored in carton cases never load more than (5) five Boxes high.
Presentation
Dapan Puff Pastry Margarine Warm and Cold Weather is packed in 500 gr sizes wrapped in paraffin paper inside carton box.
| SIZE | PRESENTATION |
|---|---|
| 500 Gr Pack | 30 Pack Carton Box |
Technical Information
Composition
| CARACTERISTIC | VALUE |
|---|---|
| Minimun Fatty Acid (%) | 60.0 |
| Maximum Water (%) | 38 |
| Salt (%) | 2.2 |
| Acid Value (Oleic Acid) % | 38-39 |
| Melting Point Range (°C) (Warm weather) | 44-46 |
| Melting Point Range (°C) (Cold weather) | 42-44 |
| Peroxide Value on delivery (max) (meq O2/Kg) | 2.0 |
Microbiological Information
| CARACTERISTIC | VALUE |
|---|---|
| Total count mesosphere aerobic microorganisms (Max) UFC/Gr | 5.000 |
| Fungus and yeas count (Max) (UFC/Gr) | 100 |
| Total Coli form (Max) (UFC/Gr) | 11 |
| Total Fecal coli form (Max) (UFC/Gr) | 3 |
| Staphylococcus cogulasa + | Negative |
| Liphoproteolitic enzymes | Negative |
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