Made from the finest quality vegetable oil. A close tolerance range of melting point for suitable applications can be produced as per customer's requirements. Design for cakes, biscuits, ice creams, pastry and bread preparation. Bakery Fat & Shortening are excellent for both deep and shallow frying.
Product Specification
| TYPE | BAKERY FAT | SHORTENING | ||
|---|---|---|---|---|
| Brand | SHERIN | SHERIN | SHERIN | SHERIN |
| FFA (as Palmitic Acid), % Max | 0.1 | 0.1 | 0.1 | 0.1 |
| Slip Melting point, Deg, C. Max. (AOCS Cc3-25) | 36-39 | 49-52 | 46-48 | 39-42 |
| Moisture, % Max. | 0.1 | 0.1 | 0.1 | 0.1 |
| Colour (5.25" Lovibond) Max | 3 Red | 3 Red | 3 Red | 3 Red |
| Taste | Bland | Bland | Bland | Bland |
| Packing | 20 kg | 20 kg | 20 kg | 20 kg |