MAKENDI SHORTENING,Turkey price supplier

 

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