Shortening & Bakery Fat

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