Margarine "Margaron"

Margarine for puff products

ASSORTMENT:

• "Margaron 82%" 39, 39Э
• "Margaron 82%" 41, 41Э
• "Margaron 82%" 43, 43Э
• "Margaron Light 70%"

Field of application:

The above margarine is developed for the production of a wide assortment of puff products, which can be non-yeasted as well as yeasted. Margarine is good for manufacturing of frozen puff products.

The BASIC ADVANTAGES OF the USAGE:

• Universality
• Technological effectiveness while using in production
• Plasticity in a wide range of temperatures
• Stability of the basic indicators
• Excellent structure and taste of finished articles

Margarine for baking

ASSORTMENT:

• "Margaron 82%» 30
• "Margaron 82%» 32
• "Margaron 82%» 33
• "Margaron 82%» 36, 36Ф
• "Margaron 70%» Universal

FIELD of APPLICATION:

Margarine for baking is recommended for a wide assortment of baked goods.

The BASIC ADVANTAGES OF the USAGE:

• Good ability to aeration (the ability to keep airwhile folding)
• Excellent structure, good size, a melting taste, and a good appearance of finished articles

Margarine for a cream

ASSORTMENT:

• "Margaron 82%» 34
• "Margaron 82%» Premium

FIELD of APPLICATION:

This margarine is intended for full replacement of butter in creams, souffle, gentle stuffings of biscuit rolls and cakes.

The BASIC ADVANTAGES OF the USAGE:

• The melting curve is close to the butter one as much as possible
• Technological effectiveness while using in production
• Excellent organoleptical properties
• Good whipping quality
• Excellent shape maintaining ability