Margarine,Malaysia price supplier

Margarine and fat play an important role in bakery and pastry products.  Not only they prevail the flavorbase of the finished products, but they also determine the occurrence of a series of technical features such as the crispyness of a croissant.

Free Fatty Acid ( as Palmitic ),%       : 0.10 Max.
Melting Point (deg.c.)                         : 43 - 45
Iodine Value ( Wij's)                          : 48 Max.
Water Content, %                             : 18 Max.
Colour ( Lovibond cell 5.1/4" )             : 8.0 Red Min.
Salt content, %                                    : 2.0 Min.
Peroxide Value (meq/kg)                    :  2 max. at time of packing.
Permitted Antioxidant                        : 150 ppm Max.
Flavor