Margarines for baked goods and flour-based confectionary products
Scope of application
Used in baking (bread, pastry, bagels, etc.)
and wide range of flour-based confectionary products (all types of cookies, gingerbread cakes, cupcakes
and honey cakes).
Functional advantages
• Provide for manufacturing of bakery and confectionery products with a good volume, uniform porosity of the crumb, pleasant taste and aroma.
• Bakery products stay fresh for longer.
• Improve the rheological properties (rigidity, resistance to extension, elasticity) and the gas-retaining property of the dough, whereby the product acquires a fluffy and soft structure.
• Use of margarines and fats in the recipe facilitates the mechanical processing of the dough.
• Increase the nutritional value of the product.
• Provide stable emulsion and homogeneous pliable mass.
Application features
33107/33124, 33109 (80 – 82%)
Table Special with Milk Flavor and Aroma margarines are recommended for manufacturing a wide range of bakery and flour-based confectionery products using technology that does not involve churning margarine with syrup or sugar. Improve rheological properties of the dough. Give products a pleasant aroma and attractive appearance.
33121 (82%)
Table for Bakery margarine Used in shortbread products manufacturing.
33100, 33151, 33120 (82%)
Table for Bakery margarine The margarine is free from E-number food additives. For flour-based confectionery products made using technology that involves churning margarine with syrup or sugar. Perfectly binds the recipe fluid. Used widely in the bakery production.
33104, 33150, 33105, 33106, 33108, 33122, 33127 (40 – 75%)
Low fat margarines are similar to Table Special with Milk Flavor and Aroma margarines in all other physical and chemical parameters and consumer properties. They have different mass fraction of fat,allowing the manufacturer to get the best quality-to-price ratio of finished products.
33128 «CLEAN&FREE» (82%)
Table with Milk Flavor and Aroma margarine stands out from the table margarine group since it does not contain palm oil and its fractions. Recommended for baked and flour-based confectionery products made using the technology that does not involve margarine churning. Palm oil free margarine has a soft texture, so it can be used without pre-tempering, at a temperature of 10-12°C.
33130 «CLEAN&FREE» (82%)
Table for Bakery margarine The margarine is free from E-number food additives. For flour-based confectionery products made using technology that involves churning margarine with syrup or sugar. Perfectly binds the recipe fluid. Used widely in the bakery production.
33131 «CLEAN&FREE» (82%)
Table with Milk Flavor and Aroma margarine The margarine is free from E-number food additives, palm oil or its fractions. Recommended for baked goods and confectionery products. Its soft texture allows to use it without pre-tempering.
