To catalogue
Biola Croissant Margarine
Biola Croissant Margarine is a tasteless bakery margarine produced without hydrogenation and interesterification. It creates a plastic texture and perfect separation of the pastry layers. It has a tasteless flavor and is used in every kind of puff pastry.
Product families
Applications
Food & Nutrition — Food
- Bakery
Product Families
Food Ingredients — Whole Foods, Extracts & Premixes
- Edible Oils & Fats
Other characteristics
- Brand
- Biola
- Features
- High Quality, Neutral Taste, Tasteless
- Ingredient Name
- Palm
- Markets
- Food & Nutrition
- Feedstock
- Palm, 80% fat
- Properties
For every kind of puff pastry, plastic texture and perfect separation of the pastry layers
- Ingredient
- Palm
- Technology
- Food Ingredients
- Food Ingredients Features
- High Quality
- Neutral Taste
- Tasteless
- Food Ingredients Functions
- Fat & Oil
- Food and Nutrition Applications
- Puff Pastry
Technical data
Table 1 of 1
8 rows| Characteristic | Value | Unit |
|---|---|---|
| TP | 43 - 47 | °C |
| Solids SFC (N10) | 55 - 60 | % |
| Solids SFC (N20) | 35 - 40 | % |
| Solids SFC (N30) | 15 - 20 | % |
| Solids SFC (N40) | 15 - 20 | % |
| Saturated Fatty Acids | 54.0 | % |
| Monounsaturated Fatty Acids | 38.0 | % |
| Polyunsaturated Fatty Acids | 8.0 | % |
