The consistency of the hardness and melting point of the Shortening during the dough mixing is important. In the event when the shortening takes too long to homogenize into the dough, the friction from the mixing increases dough temperature and affects gluten development of the dough.
Shortening is also widely used as creaming and icing for cakes and sandwich cookies, therefore the consistency of the hardness and low melting point of shortening is very important in determining the eating quality.
Ingredients: Vegetable Oil, (Emulsifier)
Product feature:
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Product |
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Melting |
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taste/odor/color |
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Packing |
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BM1030 |
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37°C±2 |
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bland/bland/off white |
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20kgs per carton |
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BM3025 |
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32.5°C±2 |
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bland/bland/off white |
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20kgs per carton |
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BM3030 |
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37°C±2 |
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bland/bland/off white |
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20kgs per carton |
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BM3040 |
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40°C±2 |
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bland/bland/off white |
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20kgs per carton |
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BML |
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liquid |
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bland/bland/clear |
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16kgs per tin |
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Application: Creaming, icing, dough making
Shelf Life: 365 days
Storage: below 25°C
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