| All Purpose Shortening - Butter Flavor |
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Product
Applications:All-purpose Bakery Shortening for the manufacture of pastries, cookies, danishes, croissants and other baked goods or bakery applications Features:Excellent nutritional profile. While it offers similar performance to milkfat and much better performance than palm and partially hydrogenated oils, it has no cholesterol or transfat and is lower in artery-clogging saturated fat.
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Technical
Typical Analysis: |
Storage and Handling |
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| Lovibond Red Color | 1.8 | max | Store at room temperature (20 - 25 Degrees C). | |
| Free Fatty Acids, % | 0.06 | max | ||
| Peroxide Value, meq/kg | 0.5 | max | ||
| Iodine Value | 102 | |||
| OSI (110oC), hours | 29 | min | ||
| SFC 10.0xC (%) | 45 | |||
| SFC 21.1oC (%) | 26 | |||
| SFC 26.7oC (%) | 17 | |||
| SFC 33.3oC (%) | 11 | |||
| SFC 40.0oC (%) | 6 | |||
| Flavor/Odor | Rich & Buttery |
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Fatty Acid Composition (%): |
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| Trans Fat | .6 | max | ||
| Saturated Fat | 30 | max | ||
| Polyunsaturated Fat | 41 | max | ||
| Monounsaturated Fat | 25 | max |
Packaging
Case Specifications: |
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| Cube Used: | .92 | Case/Layer: | 12 |
| Area Used | 528/80/40 | Layer/Load | 3 |
| Pallet Type: | 48x40 | Case/Load | 36 |
Shipping Specifications |
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| Length/In | Width/In | Height/In | Net/Lb | Gross/Lb | Volume/CuFt | |
| Case (ID) | 12 | 11.5 | 11.5 | 50.0 | 51.0 | 0.92 |
| Case (OD) | 12.346 | 11.846 | 12.192 | 50.0 | 51.0 | 1.03 |
| Product | 47.384 | 37.038 | 36 | 1800 | 1836 | 37.15 |
| Load | 48.000 | 40.000 | 42.076 | 1800 | 1856 | 46.75 |
| Overhang | -.308 | -1.481 |
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