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Shortening |
General description
SHORTENING is a premium quality derived from fractionated, bleached and deodorized palm oil.
Characteristics
SHORTENING is specially texturised to impart good plasticity and ease of use at ambient temperature. It is specially formulated to ensure good leavening and tenderizing effect in dough products. Shortening provides good texture and shortening effect for biscuits and cookies. It is white in appearance and bland in taste.
Applications
SHORTENING is designed for bakery industries. It is ideal for automatic and semi-automatic production of bread, biscuits, cookies, pasties, wafers and sandwich cream for biscuits.
Technical specifications
|
36-39 |
33-36 |
method |
Free Fatty Acid (as palmitic) |
0.1%max |
0.1% max |
AOCS CA 5a-40 |
Moisture & Impurities |
0.1% max |
0.1% max |
AOCS Ca 2c-25 |
Iodine Value (Wijs) |
50-55 max |
55 max |
AOCS Cd 1d-92 |
Slip Melting point (°C) |
36-39 |
33-36 |
AOCS CC 3-25 |
Colour (Lovibond 5.25 “ cell) |
3R 30Ymax |
3R 30Ymax |
AOCS CC 13e-92 |
Packing
SHORTENING is moulded and packed in 20kg cartons lined with polyethylene bags.
Storage
It is essential to store SHORTENING in the original packing in a cool and dry place at temperature below
20 °C and at a maximum relative humidity of 60%. Keep in an odourless environment and away from light.
Shipment
1000 cartons of 20kg SHORTENING cam be loaded into a 20ft container which is equivalent to 20 metric tons.
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