FLAKES FOR BAKERY PRODUCTS Cisao 8253-31-02

1 of 23 products in this brand
FLAKES FOR BAKERY PRODUCTS Cisao 8253-31-02 is a versatile solution for various culinary needs. With zero trans fat and a non-hydrogenated composition based on palm oil, these flakes are perfect for producing high-quality bakery products. Their multi-purpose nature makes them suitable for a range of applications, including shortenings, margarines, frying, and various bakery products.

Ingredient Name: Palm Oil

Labeling Claims: Trans fat-free

Technical Data Sheet

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Identification & Functionality

Features & Benefits

Applications & Uses

Cisao® 8253-31-02 products are multi-purpose and applications include shortenings, margarines, frying and bakery products.

Properties

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ValueUnitsTest Method / Conditions
Saturated Fat68g/100g-
Trans Fatmax. 1.0g/100g-
Monounsaturated Fat25.9g/100g-
Polyunsaturated Fat5.8g/100g-
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ValueUnitsTest Method / Conditions
Calories900kcal/100g-
Cholesterol0mg/100g-
Sodium0mg/100g-
Total Carbohydrate0g/100g-
Dietary Fiber0g/100g-
Total Sugars0g/100g-
Added Sugars0g/100g-
Protein0g/100g-
Vitamin A2502mcg/100g-
Vitamin C0mg/100g-
Vitamin D0mcg/100g-
Calcium0.1mg/100g-
Iron Content0mg/100g-
Potassium0.8mg/100g-
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ValueUnitsTest Method / Conditions
Mettler Drop Point125 - 135°F-
Free Fatty Acid (as Oleic)max. 0.15%-
Peroxide Valuemax. 1.0meq/kg-
Color Red9 - 11-Lovibond
Iodine Value29 - 39--
Solid Fat Content (at 10°C)78 - 86%-
Solid Fat Content (at 20°C)63 - 72%-
Solid Fat Content (at 30°C)39 - 51%-
Solid Fat Content (at 40°C)22 - 33%-

Packaging & Availability

All physical and chemical specifications are determined prior to packaging. Flaked shortening may have visible condensate present due to temperature variables in the flaking process.

Storage & Handling

6 Months
  • Store product and maintain its temperature in a cool (55 F or below), dry area away from odor causing substances.
  • Best if used within six months from date of manufacture.