Margarin

• ensures high organoleptic properties of the finished product (clean milky taste and aroma) throughout the shelf life;

• ensures stable emulsion;

• characterized by good aeration properties, i.e. it has the ability to absorb air producing rich mass saturated with air;

• ensures easy formation and depositing pastry thus preventing pulling and improving performance;

• ensures stability of shape of deposited products after baking;

• grants baked products attractive golden-brown color;

• prolongs the sell by date of finished products;

• allows baking products without cholesterol, GMI;

• ensures high resistance to oxidizing (low acid and peroxide values);

• presence of specially developed emulsifiers in its formula promotes formation of fine emulsion, and slows down the retrogradation of starch.

• ensures high plasticity in rolling and remains plastic when cooled between the stages of rolling (yeast-leavened and unyeasted dough);
• does not require mixing with flour, just slight dusting of layers in contrast with rolling with butter;
• does not leak in proofing (yeast-leavened dough);
• ensures uniform separation of layers in baking and high rise of finished products with express thin layers;
• grants the products pleasant creamy taste and aroma, golden color;
• reduces crumbliness of finished products;

• margarine “Ecocream” allows preparation of a ready-to-cook cream product virtually similar in its physical, chemical and organoleptic properties to base creams from butter;
• easily compatible with various ingredients and fillings, uniform integration with cocoa butter and food coloring agents; ensures quick whipping and significant bulking of the whipped mass;
• easily water-absorbing;
• easily frame-forming ensuring stability of shape of the layered product, thereby it is used as a filling between the layers;
• in the process of preparation of a ready-to-cook cream product accepts more sucrose-milk syrup (approximately by 20%) than butter, thus retaining good stability of shape of confectionery decorations; less cost with high quality of cream products; absence of cholesterol and GMI;
• use of margarine for creams “Ecocream” does not require modifications of technological processes and equipment;