DescriptionIt is designed for baking and producing creams. Universal margarine which contains minimal ingredients: rape seed oil, palm oil, water. Selected recipe significantly decreases the length of final product’s content. With no additives.
- Only 3 ingredients recipe.
- Without preservatives, aromas, colour additives and salt.
- Without hydrogenated fats – NH.
- Appropriate plasticity guarantees large volume products.
- Excellent aeration characteristics ensure solid structure.
- It interconnects characteristics of margarine for baking wide range of products and creamy margarine characteristics
NON-HYDROGENATED FATS – NEW QUALITY OF FATS
The food industry terminology often uses expressions like – hardened, partially hardened or partially hydrogenated fats – in parallel. All the terms are related to the same ingredient – fat that receives solid texture in the process of partial hardening. Partial hardening of oils may result in appearance of trans-fatty acids that are unfavourable to human health. Esterification is a modern method providing fats with a solid consistency. No negative modification of fatty acids to trans-isomers appears during this process. Oil esterification produces good quality fats which contain trace amounts of trans-isomers (< 1 %) and thus correspond with modern nutrient recommendations.MASS BALANCE
Extracting oil from palms is rather controversial due to the close connection with illegal felling of virgin rain forests that enables growing oil palms plantations. We are a leader on the oil and plant fat market and therefore we feel responsible for sustainable agricultural development. We cooperate with palm oil suppliers from plantations which do not contribute to devastation of natural ecosystems and also do not negatively influence people from the surrounding area. We support the certification product concept called The Roundtable on Sustainable Palma Oil (RSPO). We deliver products containing palm oil within the Mass Balance system as well as the Segregate system.