Technical Specs
Bovine fat Refined C/S/A Technical characteristics Aspect: To room temperature it presents/displays the form of a plastic oily mass with slight transparency Color: Characteristic yellow similar butter (milk butter) Scent: Neutral, characteristic of the fat highly refined Flavor: Neutral, with small palatividad. End of fusion: 36º C to 48º C Composition: Formed Mescla of obtained triglycerides of bovine origin of the separation by virgin tallow crystallization High Plasticity: Characteristic obtained by physical treatment that conserves the purity and origin and improvement Refinement: Distillation with high allowed colouring and concervantes emptiness and aditivacion with. |
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Bovine fat c S/B Technical characteristics Aspect: To room temperature it presents/displays the form of a plastic oily mass with slight transparency Color: Target, obtained by elimination of natural pigments of the compound triglyceride Scent: Neutral, characteristic of the fat highly refined Flavor: Neutral, with small palatividad. End of fusion: 36º C to 48º C Composition: Formed Mescla of obtained triglycerides of bovine origin of the separation by virgin tallow crystallization High Plasticity: Characteristic obtained by physical treatment that conserves the purity and origin and improvement Refinement: Distillation with high allowed colouring and concervantes emptiness and aditivacion with.
Bovine fat Refined Food C/C/A Technical characteristics Aspect: To room temperature it presents/displays the form of a plastic oily mass Scent: Neutral, characteristic of the fat highly refined Flavor: Neutral, with small palatividad. End of fusion: 36º C to 48º C Composition: Formed Mescla of obtained triglycerides of bovine origin of the separation by virgin tallow crystallization. Sercano humidity tenor to 10% High Plasticity: Characteristic obtained by physical treatment that conserves the purity and origin and improvement Refinement: Distillation with high colouring, emulcionantes and concervantes emptiness and aditivacion with allowed.
Refined margarine (a) Technical characteristics Aspect: To room temperature it presents/displays the form of a plastic oily mass with slight transparency Color: Characteristic yellow similar butter (milk butter) Scent: Similar Butter Flavor: It raises similar the butter Fusion point: 42º C to 48º C Composition: Formed Mescla of obtained triglycerides of bovine origin of the separation by virgin tallow crystallization. Sercano humidity tenor to 10% High Plasticity: Characteristic obtained by physical treatment that conserves the purity and origin and improvement Refinement: Distillation with high colouring, emulcionantes and concervantes emptiness and aditivacion with allowed.
Refined margarine M/O Technical characteristics Aspect: To room temperature it presents/displays the form of a plastic oily mass with slight transparency Color: Characteristic yellow similar butter (milk butter) Scent: Similar Butter Flavor: It raises similar the butter Fusion point: 36º C to 39º C Composition: Formed Mescla of obtained triglycerides of bovine origin of the separation by virgin tallow crystallization. Sercano humidity tenor to 10% High Plasticity: Characteristic obtained by physical treatment that conserves the purity and origin and improvement Refinement: Distillation with high colouring, emulcionantes and concervantes emptiness and aditivacion with allowed.
Margarine (h) Technical characteristics Aspect: To room temperature it presents/displays the form of a plastic oily mass with slight transparency Color: Characteristic yellow similar butter (milk butter) Scent: Similar Butter Flavor: It raises similar the butter Fusion point: 41º C to 48º C Composition: Formed Mescla of obtained triglycerides of bovine origin of the separation by virgin tallow crystallization. Sercano humidity tenor to 10% High Plasticity: Characteristic obtained by physical treatment that conserves the purity and origin and improvement Refinement: Distillation with high colouring, emulcionantes and concervantes emptiness and aditivacion with allowed.
Oleomargarine (a) Technical characteristics Aspect: To room temperature it presents/displays the form of a plastic oily mass with slight transparency Color: Characteristic yellow similar butter (milk butter) Scent: Similar Butter Flavor: Neutral, free of palatividad Fusion point: 36º C to 38º C Composition: Formed Mescla of obtained triglycerides of bovine origin of the separation by virgin tallow crystallization. Sercano humidity tenor to 10% High Plasticity: Characteristic obtained by physical treatment that conserves the purity and origin and improvement Refinement: Distillation with high colouring, emulcionantes and concervantes emptiness and aditivacion with allowed.
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