FLAKES FOR BAKERY PRODUCTS Neutresca 7930-00-03

1 of 23 products in this brand

Ingredient Name: Palm Oil ,Hydrogenated

Function: Fats & Oils, Stabilizer

Physical Form: Flakes, Solid

Technical Data Sheet

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Enhanced TDS

Identification & Functionality

Applications & Uses

Properties

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ValueUnitsTest Method / Conditions
Saturated Fat98.6g/100g-
Trans Fatmax. 1.0g/100g-
Monounsaturated Fat0.8g/100g-
Polyunsaturated Fat0.1g/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-
Iron0mg/100g-
Potassium0mg/100g-
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ValueUnitsTest Method / Conditions
Mettler Drop Point136 - 146°F-
Free Fatty Acid as Oleicmax. 0.10%-
Peroxide Valuemax. 1.0meq/kg-
Color Redmax. 3.5-Lovibond
Iodine Valuemax. 4.0--

Packaging & Availability

Flaked shortening may have visible condensate present due to temperature variables in the flaking process.

Storage & Handling

1 Year
  • Best if used within one year from date of manufacture.
  • Store product and maintain its temperature in a cool (70 F or below), dry area away from odor causing substances.