Palm shortening SMP 39-42
Palm Shortening SMP 36-39
Coco butter Substitute
Shortening is used in pastries that should not be elastic, such as cake. Although butter is solid at room temperature and is frequently used in making pastry, the term “shortening” seldom refers to butter.
Our specification is conforms with the following standards ;
IV (WIJS) (g In / 100g) = 48-53
FFA (% as palmitic) = 0,10 max
Slip Melting Point (1c) = 38 – 42
Packing:20kg and 25 kg carton box.