Phone
Phone
• 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.
Phone
Refined deodorized winterized sunflower oil “Jar-Ptica”
Package: 1 L
Excellent quality, real prices, immediate availability
Phone
GOST 1129-93
Refined deodorized winterized sunflower oil in bulk
Excellent quality, real prices, immediate availability
Phone
Phone
- 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;
Phone
Refined deodorized winterized sunflower oil “Jar-Ptica”
Package: 5 L
Excellent quality, real prices, immediate availability
Phone
Name of characteristic |
Characteristic of unrefined oil of grade |
Highest, first | |
Transparency |
Presence of a “net” above settlement is not a reason for rejection |
Odor and taste |
Appropriate for sunflower oil, without foreign odors, taste and bitterness. |
Phone
- 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;
Phone
- does not require tempering as it crystallizes immediately to a stable form,
- ensures excellent taste, aroma and gloss, desired texture of products,
- grants resistance to fat bloom,
- resistant to oxidation,
- reduces the prime cost of finished products,
- ensures stable quality,
- ensures good melting of products in the mouth without the fatty feeling,
- increases the shelf life of finished products,
- possess good hardness and brittleness,
- excellent crackle when breaking chocolate,
- when using lauric fats raw materials containing lipase and free moisture should be avoided as they activate hydrolysis.
Phone
Milk fat substitutes are high-quality special fats used for partial replacement of milk fat in industrial manufacture of combination butter, cream, fermented dairy products, cheese, sour cream, condensed milk, cream cheese, ice-cream, as well as in baking and confectionery.
Phone