This margarine is characterized by high nutritional and energy value. Emulsifying system guarantee high stability of the margarine at elevated temperature and mechanical processing. The margarine improves properties of dough, has good aerating characteristics when beaten with sugar, is divided homogeneously in dough and facilitates mechanical processing.
This margarine makes it possible to increase shelf life of semi-finished and finished products.
The margarine shall be stored in storerooms or refrigerators at the temperature from 0 °C to +10 °C and relative humidity up to 80% with continuous air circulation.
Shelf life of the margarine after manufacturing date is as follows (at correspondent temperature):
- From 0 °C to +4 °C incl. – 180 days
- Over +4 °C to +10 °C incl. – 160 days
Margarine is packed in corrugated boxes containing plastic film liner bags.
Net weight is 20 kg.
