Puff pastry Margarine

Product code

IV ( WIJS) ( g I2/ 100g)

FFA ( % as palmitic)

Slip Melting Point ( c)

Color ( 51/4” Lovi Bond)

PV ( meq/ Kg)

Moisture  ( %)

Salt ( %)

Flavour

Odour

Taste

Shelf life

Storage and Handling

packaging

MSD MG 38 - 42

48 - 53

0.2 max

38 - 42

7.0 – 7.5 R

1.0 max ( when packed)

17.0 max

2.0 max

Butter Frutty

Free From Rancid and Objectionable odours

Free from rancid and off flavours

9 months from the manufacturing date when stored in unbroken original packing at the storage conditions specified

Product should be stored in a cool, dry and odour free environment in unbroken original packing at 25 C

20 kg carton box with PE Liners

MSD MG 48 - 52

38 - 43

0.2 max

48 - 52

7.0 – 7.5 R

1.0 max ( when packed)

17.0 max

2.0 max

Butter Original

MSD MG 32 - 35

55 - 70

0.2 max

32 - 35

Yellow solid

2.0 max (when packed)

16.0 max

Buttery

MSD  MG 42 - 46

43 min

0.2 max

42 - 46

7.0 – 7.5 R

1.0 max ( when packed)

17.0 max

2.0 max

Fruity

MSD MG 45 - 48

43 min

0.2 max

45 - 48

7.0 – 7.5 R

1.0 max( when packed)

17.0 max

2.0 max

Frutty