FLAKES FOR BAKERY PRODUCTS Cisao 8253-41-02

1 of 23 products in this brand
FLAKES FOR BAKERY PRODUCTS Cisao 8253-41-02 is a versatile and cater to various applications, including shortenings, margarines, frying, and bakery items. With their foundation in non-hydrogenated palm oil, these products offer a zero-trans fat solution, ensuring a healthier choice for your culinary needs.

Ingredient Name: Palm Oil

Labeling Claims: Trans fat-free

Technical Data Sheet

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Identification & Functionality

Features & Benefits

Applications & Uses

Cisao® 8253-41-02 products are multi-purpose and applications include shortenings, margarines, frying and bakery products.

Properties

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ValueUnitsTest Method / Conditions
Saturated Fat68.1g/100g
Trans Fatmax. 1.0g/100g
Monounsaturated Fat25.9g/100g
Polyunsaturated Fat5.7g/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 A0mcg/100g
Vitamin C0mg/100g
Vitamin D0mcg/100g
Calcium0mg/100g
Iron Content0mg/100g
Potassium0.1mg/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 Redmax. 3.5Lovibond
Iodine Value29 - 39
Solid Fat Content (at 10°C)78 - 86%
Solid Fat Content (at 20°C)64 - 72%

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 (55F or below), dry area away from odor causing substances.
  • Best if used within six months from date of manufacturing.