FLAKES FOR BAKERY PRODUCTS Cisao 8255-00-02MB

1 of 23 products in this brand
FLAKES FOR BAKERY PRODUCTS Cisao 8255-00-02MB is a zero-trans fat, non-hydrogenated offering derived from palm oil. This product not only promotes the production of RSPO Certified Sustainable Palm Oil (Mass Balance) but also serves as a versatile solution for various culinary applications, including 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® 8255-00-02MB products are multi-purpose and applications include shortenings, margarines, frying and bakery products.

Properties

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ValueUnitsTest Method / Conditions
Saturated Fat64.1g/100g-
Trans Fatmax. 1.0g/100g-
Monounsaturated Fat29.3g/100g-
Polyunsaturated Fat6.2g/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-
Potassium0mg/100g-
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ValueUnitsTest Method / Conditions
Mettler Drop Point125 - 132°F-
Free Fatty Acid (as Oleic)max. 0.05%-
Peroxide Valuemax. 1.0meq/kg-
Color Redmax. 4.0-Lovibond
Solid Fat Content (at 10°C)71 - 79%-
Solid Fat Content (at 20°C)56 - 63%-
Solid Fat Content (at 30°C)35 - 42%-
Solid Fat Content (at 40°C)20 - 27%-

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.
  • Best if used within six months from date of manufacture.