FLAKES FOR BAKERY PRODUCTS Cisao 8253-41-05

1 of 23 products in this brand
FLAKES FOR BAKERY PRODUCTS Cisao 8253-41-05 is a perfect companion for your culinary creations. Made from premium palm ingredients, these flakes are meticulously crafted to enhance the flakiness and tenderness of a diverse range of baked goods, including pizza, biscuits, breads, short pastry, and dry mixes. With an all-natural non-dairy flavor, these flakes bring a delightful taste to your treats while improving flavor delivery. Convenient and easy to use, they contain soy lecithin for added versatility.

Ingredient Name: Palm Oil

Labeling Claims: Trans fat-free

Features: Easy To Use, Enhances Flakiness

Technical Data Sheet

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Enhanced TDS

Identification & Functionality

Features & Benefits

  • All natural non-dairy flavor.
  • Enhances flakiness and tenderness.
  • Easy to use.
  • Improves flavor delivery.
  • Contains soy lecithin.

Applications & Uses

Cisao® 8253-41-05 products are multi-purpose and applications include shortenings, margarines, frying and bakery products.

Properties

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ValueUnitsTest Method / Conditions
Melting Point125 - 135°F-
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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. 3.5-Lovibond
Iodine Value29 - 39--
Solid Fat Content (at 10°C)78 - 86%-
Solid Fat Content (at 20°C)64 - 72%-

Packaging & Availability

50 lb. Carton. 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.