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We manufacture products and provide services for processors, innovators, packers, distributors, traders.
The fat phase of our margarine contains cow's milk fat.
The identification characteristic of the presence of the fatty phase of cow's milk fat is the ratio of the mass fractions of fatty acid methyl esters (or their amounts). The fatty acid composition of our margarine confirms that it is produced using milk fat from cow's milk.
The ratio of methyl esters of fatty acids of milk fat
The limits of the ratio of the mass fractions of methyl esters of fatty acids in milk fat
Palmitic (C16:0) to laurinova (C12:0)
Stearic Acid (C18:0) to laurinova (C12:0)
Oleic acid (C18:1) to myristinova (C14:0)
Linoleic (C18:2) to myristinova (C14:0)
The sums of oleic and linoleic to the sum of lauric, myristic, palmitic and stearic
We use technologies and equipment that give you a product that strictly complies with GOST 32261-2013. Using of a gas chromatograph makes it possible to provide analyzes of GOST 32915-2012 together with the shipped products.
Our clients receive analysis protocols for determining the mass fraction of protein and identifying the nature of the origin of the fat phase of the product, instead of groundless verbal statements "SCM GOST".
Solubility index 0.2 GOST 30305.4-95 makes the product suitable for vending machines, adding to coffee, tea. The thermostable properties of the product allow it to be brewed with boiling water without protein denotation. When reconstituted with a fat content of 3.2%, the product has a milky taste and a density of 1027 (similar to whole milk). Does not clump during storage.*Possible adjustments to the technical specifications.
The combination of fats is selected after understanding your expectations for the final product, discussing specific requirements and conducting analyzes of the feedstock. Further, you receive recommendations on the formulation, agree on the main parameters (fat content, melting point, fatty acid composition) and we begin to produce "your" fat mixture.
Bringing the mass fraction of fat up to 99% GOST 5867, GOST 3626 excludes the habitat for unwanted microflora. The extremely low moisture content is achieved during low-temperature processing, which favorably distinguishes the taste of the product in comparison with ghee.
Analysis of rennet-fermentation sample, along with the determination of the concentration of undenatured protein nitrogen, guarantees suitability for the production of cottage cheese and other particularly demanding products for the quality of skimmed milk powder.
For enterprises that use milk-containing products in liquid form (ultra-pasteurization lines, "condensed milk with sugar", drying plants). You normalize the product with water to the desired fat content and immediately take it to work. It does not need to be restored, dissolving station, dispersants are not required. This significantly saves money on energy costs, the wage bill, raises specific productivity and reduces the risk of product spoilage by the human factor.*Possible adjustments to the technical specifications..
Milk powder substitute made using the whole milk powder technology. Ideal for preparing dairy drinks, cereals, purees, culinary and confectionery products.
Products are checked by laboratory equipment with the provision of analyzes.
We provide qualified consultations on the parameters of products for compliance with GOSTs.
The technologies worked out in hundreds of enterprises, the products will significantly reduce your raw material costs.