Skip to content

Wecia

Home arrow Edible Fat & Margarines
Edible Fat & Margarines PDF Print E-mail

MARGARINE OIL

Characteristics: Product obtained out of the softer part of the bovine fat. Easy to mould and handle, gives softness to the dough.

Fusion point: 36-38 C.

              Uses: Cookies, crackers, sweet bread, pastries, preparation for cakes, pancakes, fritters,  etc.

             Presentation: Packs of 10 and 20 kg.

             REFINED BOVINE OIL

Characteristics: Product obtained from the refinement of the early bovine juice.

 Adds firmness and plasticity to the dough.

 Fusion point: 42-44 C.

              Uses: Bread, shortbread, pastries in general, etc.

             MARGARINE FOR PUFF PASTRY

Characteristics: Product made with refined bovine fat, with high elasticity and ideal firmness for the mentioned purpose, which awards excellent texture and soft flavor.

Fusion point: 44-46 C.              

             

          Uses: Napoleon dough and pastry in general.

Presentation: box with 2 piles of 10 kg. each.

             "TAPERA" MARGARINE (FOR "TAPAS")

Characteristics: Product made with the harder part of the refined bovine grease which results a stronger and very elastic margarine that allows the development of this particular type of dough. (n.oft.: used in many typical Argentinean dishes).

Fusion point: 47-49 C.

             Uses: Empanadas, pies and stuffed pastries.

             Presentation: Box with 2 piles of 10 kg. each.

           

 

Metric Ton

Kilo

FOB

CFR

Price U$S

 

 

 

 

Validity offer