It has a low fat content and high microbiological stability. It has along shelf life and is optimized for use in production of low-fat confectionery technologies. Optimal fat composition and high quality margarine emulsion provide high technological parameters in the production of pastry and bakery products. Uniformly distributed in the dough imparts color and flavor to the finished product. It increases the shelf life of the finished product.
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.
