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.

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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