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TECHNICAL
SPECIFICICATIONS |
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Free Fatty Acid
(as palmitic) (AOCS Ca 5a-40) |
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S- 11,0.15% max
S- 12,0.15% max
S- 13,0.15% max
S-14,0.15% max |
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Shortening is specially texturized
to impart good plasticity and ease of use at ambient
temperature. It is specially formulated to ensure good leavening
and tenderizing effect in dough product. This gives the
shortening exceptional ability to blend with other ingredients.
Our Shortening provides good texture and shortening effect for
biscuits and cookies. It is white in appearance and bland in
taste.
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Shortening is designed for use in
production of breads, biscuits, cookies, pastries, wafers, cream
fillings, and many other bakery products.
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S- 11 |
S- 12 |
S- 13 |
S-14 |
| Free Fatty
Acid (as palmitic) (AOCS Ca 5a-40) |
0.15% max |
0.15% max |
0.15% max |
0.15% max |
| Moisture &
Impurities (AOCS Ca 2c-25) |
0.1% max |
0.1% max |
0.1% max |
0.1% max |
| Slip Melting
Point (AOCS Cc 3-25) |
36-39 Deg. C |
39-41 Deg. C |
41-45 Deg. C |
45-50 Deg. C |
| Saponification
Value (AOCS C d 3-25) |
190 - 205 |
190 - 205 |
190 - 205 |
190 - 205 |
| Colour (Lovibond
5¼” cell) |
R = 3 Y =
30max |
R = 3 max Y =
30 max |
R = 3 max Y =
30 max |
R = 3 max Y
=30max |
| Odour/ Taste |
Bland |
Bland |
Bland |
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| Appearance |
White |
White |
White |
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S-11 and S-12 are suitable for
Indian markets since as per the prevailing laws in India,
melting point up to 41 deg C is permissible.
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 Shortening is moulded into heat
sealed polyethylene bags and packed in cartons of 15 kg.
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 It is essential to store shortening
in the original packing in a cool and dry place, preferably not
above 20 Deg. C and with 60% relative humidity maximum. It
should not be exposed to bright daylight and must be stored away
from odoriferous materials.
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 A 20 ft. container can load 1440
cartons of 15 kg. each. |
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