Margarines, fats, spreads and thermostable fillings of the Gold Standard series are specially designed for various areas of industrial processing as raw materials for bakery, confectionery, food concentrate, canning and other food industries. The products range is manufactured using modern equipment in accordance with the requirements of current technical regulations.
Margarine is used for baking of goods from yeast and yeast sweet pastry, choux paste. It provides high goods lifting; it spreads evenly in dough and creating puffy, steady, well air saturated mass. It gives delectable flavor and taste to ready goods, as well as provides long keeping of their softness.
Specialized margarine is used for cooking of goods from sweet and short dough and other cookies. It provides high lifting, crusting and soft, mellow crumb, as well as it gives a delicate milky and creamy taste and flavor for ready goods and slows drying in the process of storage and sale.
Margarine is used for cooking of different kind of shortbread cookie, confectionery and bakery prepared food, which production process provides for whipping margarine with sugar for creation of a puffy, steady and well air saturated mass. It gives fracturability, good porosity and crumbliness, creamy taste and flavor, attractive look for ready goods.
The most plastic margarine in the whole range of margarines for layering is designated for traditional puff goods, croissants, samosa, frozen half-prepared food from puff yeast and non-yeast dough. It does not leak out during proving and remains plastic under cooling between sheeting due to ideal consistency.
Universal margarine is designated for preparation almost any puff baked products: croissants, samosa, frozen half-prepared food from puff yeast and non-yeast dough. It is perfect both for machinery and hand dough sheeting due to ideal consistency and plasticity, as well as reduces crumbling effect in ready goods.
Solid and the most heat-resisting margarine is designated for cooking classic yeast and non-yeast puff pastry goods automatically. High hardness and melting temperature allow using margarine under conditions of high temperature of production.
Margarine is used for production of various types of puff paste: yeast and non-yeast dough, as well as small goods. It may be used in production of products with lower content of fat that allows for manufactures to broaden their range without loss of gustatory qualities of ready goods.
Specialized margarine is developed for production of finishing prepared goods: fillings, creams and souffle. It has excellent organoleptic characteristics providing quick cream whipping, considerable increase of whipped mass volume, evenly mixture and good compatibility with different ingredients.
Universal margarine is used for baking puff pastries and frozen half-prepared goods from puff yeast and non-yeast dough. It allows create high lifting of goods with well-defined and easily divided thin layers, as well as prevents layers seaming during the whole process of multiple wrapping and sheeting.
Margarine is used for baking wide range of confectionery and pastries. It has excellent organoleptic properties, good aeration ability, provides easy and quick whipping and stability of whipped mass within long period of time.
Universal low fat margarine is designated for baking confectionery and pastries from yeast and rich dough where production process does not include margarine whipping with sugar to puffy mass.
Margarine has delectable creamy flavor for baking pastries, confectionery, bread and flour goods, shortbread spritz cookies, muffins, production of shortbread half-prepared goods in industrial production and cookery.
Universal margarine is used for shortbread spritz cookies, muffins, production of shortbread half-prepared goods and confectionery. It has delicate milk taste and flavor, stable whipping coefficient due to which it increases the volume of ready goods and makes their texture uniformity, crumbiness and gives a gold color.
