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Application
20% low fat spread is used as a spread on bread.
Recipe
FAT P H A S E I N %
I N T E R E S T E R I F I E D FAT B L E N D M P 4 0 C
LIQU I D OI L
4.9
14.3
E M U LS I F I E R ( M O N O - A N D D I G LYC E R I D E )
0.5
E M U LS I F I E R ( P O LYG LYC E R O L E ST E R E . G . P G P R )
0.3
57.7
H Y D R O C O L LO I D ( E . G . A LG I N AT E )
2.0
S A LT
1.2
S K I M M I LK P OWD E R
1.0
K - S O R B AT E
0.1
17. 0
20C
10 . 0
30C
3.0
40C
1.0
M E LT I N G P O I N T I N C
A P P R OX I M AT E LY
Characteristics
Homogenous and spreadable at refrigerator temperature, pleasant
flavor and mouth-feel, quick melt-down in the mouth are typical
characteristics.
Brittle
As described above.
Increase the total volume of kneading units, i.e. pin rotor
machine.
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ISSUED 06/2012_A4_GB