Margarine - Import export

Universal margarines include margarines with a low fat content - 60% and 72% - of the MT Domashny and Solnechny brands, which are used in the production of bakery products (bread, baked goods, some types of cookies). They contain fats necessary to create a dense, plastic, homogeneous consistency, and emulsifiers are selected in the amount necessary to create a stable margarine emulsion. This category also includes table margarines represented by the MT Eco-Universal brand, which are used in the production of a wide range of flour confectionery (all types of cookies, gingerbread, muffins, etc.), as well as in the production of bakery products (bread, buns, bagels).

Margarines with universal properties, intended for the production of a wide range of flour confectionery and bakery products.

Margarines of the MTS Ecoslice brand are intended for the preparation of classic puff products, croissants, frozen puff semi-finished products from yeast and yeast-free dough. The use of specialized margarine does not allow the layers of dough to stick together during the process of multiple lamination and rolling, serving as a separating film-barrier.

For partial or complete replacement of butter in the recipe of various semi-finished products (creams, fillings and layers of cakes, rolls and pastries, soufflé for cakes, pastries and sweets "Bird's Milk"), margarines for creams of the MTK "Ecocrem" brand are ideal. Once upon a time, butter cream was the norm. However, for economic reasons and because of the simpler processing of margarine, butter cream production has begun to give way to cream based on specialized products that replace butter. Another reason, of course, lies in the possibility of using a larger range of ingredients and additives when working with specialized margarine. And last but not least, the argument lies in the decline in demand for heavy creams. Specialized margarine for creams allows you to get semi-finished products with a more delicate and airy structure than products made with butter.

For products where the key role in the technological process and the formation of the quality of the final product is played by the used fatty raw materials (shortbread cookies, cream semi-finished products, puff products), you should choose specialized margarines - products that have highly specialized consumer properties that provide improved quality characteristics of the finished product. This group includes margarines for puff pastry, shortcrust pastry and creams. For the production of products from shortcrust pastry and muffins, MT Ecopay margarines are ideal.