| ≥1 piece |
Shortening is formulated to make a crumbly, crusty and flaky texture and firm enough to support the weight of the fillings.
SHORTENING
Description: Shortening is formulated to make a crumbly, crusty and flaky texture and firm enough to support the weight of the fillings. Perfect for making of filling cream for sandwich cookies, decorative creaming, pastries. The reason it is called shortening is that it prevents cross-linkage between gluten molecules. Cross linking gives dough elasticity. In pastries such as cake, which should not be elastic, shortening is used.
Applications:
• White Bread
• Biscuits
• Wafers
• Cookies
• Cream fillers
• Soft and hard candies
Packing: Net 20 KG Carton Box
HS Code: 1517.90.43.00
Storage: It is essential to store the product in its original packing in cool and dry condition, away from direct sunlight and substances with strong odor.
Specifications:
| ANALYSIS | METHOD | SPECIFICATION |
| FREE FATTY ACID (AS PALMITIC), % | AOCS Ca 5a-40 | 0.1 MAX |
| MOISTURE, % | AOCS Ca 2e-84 | 0.1 MAX |
| IODINE VALUE (WIJ’S), gl2/100g | AOCS Cd 1b-87 | 54 MAX |
| SLIP MELTING POINT (10°C/16hrs),°C | AOCS Cc 3-25 | 36-39 or 40-42 |
| COLOR (5¼” LOVIBOND CELL) | AOCS Cc 13e-92 | 3R 30Y MAX |
| Product Type: |
Wood Oil
|
Type: |
Palm Oil
|