INDUSTRIAL PRODUCTS • Vegetable shortenings Description Multipurpose vegetable shortening Non-hydrogenized palm oil and T.B.H.Q. as antioxidant. Uses Ingredient: To prepare dough for bread, cookies, buns, creams, dry pastas, etc. Fried food: fires, snacks, plantains, cassava, grass, etc. Raw material: to prepare annatto, emulsifiers. Characteristics - Moisture (%): 0.10 max. - Peroxide index (meq/kg): 7.0 max. - Melting point (°C): 43.0 - 45.0. - Consistency (mm / 25 °C): 30.0 max. - Free fatty acids (%): 0.050 max. - Lovibond color (A/R): 40.0 / 6.0. - AOM: 100 hrs min. - Bruker solids curve (%): 10.0 °C = 57.0 +/ - 3.0 - 33.3 °C = 9.5 +/ - 2.0 - 21.1 °C = 30.5 +/ - 2.5 - 37.8 °C = 6.0 +/ - 1.5 - 26.7 °C = 18.0 +/ - 2.0 Packaging - 25 kg box. Description Vegetable shortening for white bread. Non-hydrogenized oil, water, emulsifiers and T.B.H.Q. as antioxidant. Uses Ingredient: to prepare dough for white bread, baguette and other unpacked bread. Characteristics - Moisture (%): 30.00 max. - Peroxide index (meq/kg): 2.0 max. - Melting point (°C): 41.0 - 43.0. - Consistency (mm / 25 °C): 30.0 max. - Free fatty acids (%): 0.050 max. - Lovibond color (A/R): 40.0 / 6.0. - AOM: 100 hrs min. - Bruker solids curve (%): 10.0 °C = 54.0 +/ - 3.0 - 33.3 °C = 8.0 +/ - 2.0 - 21.1 °C = 29.0 +/ - 2.0 - 37.8 °C = 6.0 +/ - 1.5 - 26.7 °C = 17.0 +/ -2.0 Packaging - 25 kg box. Description Vegetable shortening for cookie filling. Mixing of palm oil of different melting points physically refined. Uses Filling: cookies cream (cream sandwich). Characteristics - Moisture (%): 0.10 max. - Peroxide index (meq/kg): 2.0 max. - Melting point (°C): 43.0 - 45.0. - Consistency (mm / 25 °C):30.0 max. - Free fatty acids (%): 0.050 max. - Lovibond color (A / R): 40.0 / 6.0. - AOM: 100 hrs min. - Bruker solids curve(%): 10.0 °C = 57.0 +/ - 3.0 - 33.3 °C = 9.5 +/ - 2.0 - 21.1 °C = 30.5 +/ - 2.5 - 37.8 °C = 6.0 +/ - 1.5 - 26.7 °C = 18.0 +/ - 2.0 Packaging - 25 kg box. Description Vegetable shortening for ice-cream. Refined and hydrogenized Coquito oil and T.B.H.Q. as antioxidant. Uses Specialized solids curve. Substitutes: dairy fat, ice-cream, sour cream, yogurt, among others, cocoa butter. Lauric coating. Characteristics -Moisture (%): 0.10 max. - Peroxide index (meq/kg): 2.0 max. - Melting point (°C): 32.0 - 34.0. - Consistency (mm / 25 °C): 30.0 max. - Free fatty acids (%): 0.050 max. - Lovibond color(A / R): 10.0 / 2.5. - Bruker solids curve (%): - 10.0 °C = 89.0 +/ - 3.0 - 33.3 °C = 1.5 +/ -1.5 - 21.1 °C = 62.0 +/ - 2.0 - 37.8 °C = 0.5 +/ -0.5 - 26.7 °C = 22.0 +/ - 2.0 Packaging - 25 kg box. PARAFÁN Description Hydrigenized to saturation palm oil. Uses Ingredient: Used in the elaboration of annatto pastry, chemical industry. Raw material: candle manufacturing, wax. Moisture barrier: Corrugated carton boxes, vegetables for exportation. Substitute: paraffin. Characteristics - Moisture (%): 2.00 max. - Peroxide index (meq/kg): 2.0 max. - Melting point (°C): 59.0 - 61.0. - Fuming point (°C): 226. - Free fatty acids (%): 0.10 max. - Lovibond color (A / R): 35.0 / 6.0. Packaging - 30 kg bags.