FLAKES FOR BAKERY PRODUCTS Cisao 8253-61-02MB

1 of 23 products in this brand
FLAKES FOR BAKERY PRODUCTS Cisao 8253-61-02MB is a zero-trans fat, non-hydrogenated solution derived from palm oil. This product not only aligns with sustainability efforts by supporting RSPO Certified Sustainable Palm Oil (Mass Balance), but also offers versatility for various culinary applications, such as shortenings, margarines, frying, and bakery items.

Ingredient Name: Palm Oil

Labeling Claims: Trans fat-free

Certifications & Compliance: RSPO MassBalance Certified

Technical Data Sheet

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Identification & Functionality

Features & Benefits

Applications & Uses

Cisao® 8253-61-02MB 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 A3378mcg/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 Red12 - 15Lovibond
Iodine Value29 - 39
Solid Fat Content (at 10°C)78 - 86%
Solid Fat Content (at 20°C)64 - 72%
Solid Fat Content (at 30°C)43 - 52%
Solid Fat Content (at 40°C)25 - 35%

Regulatory & Compliance

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.
  • Six months from Date of Manufacture.