May, 2007: we began the production of a new item - «Shortening 3639».

This product is a high-quality shortening that can be used in various scopes and is made on the basis of palm oil fraction mix. Shortening has a good effect on the production growth which manifests itself in the economic efficiency increase of the final product manufacture.

Shortening doesn't contain cholesterol. The area of the practical usage of shortening in the production process is rather vast due to its high solidity and its shelf-life duration.

«Shortening 3639» is widely used in the production of margarines, butter, processed cheese, condensed milk and so on. Shortening is also used in the confectionary and breadmaking industries. Such a vast area of shortening usage is due to its capacity to ensure good structure and volume of the final product thanks to β-crystals inclusion that is necessary to achieve a good cream-formation.

Shortening is also an excellent frying fat for chips, fried potatoes, and pies production. It can also serve as a linking agent for fat substitution in the cold blending process.

September, 2007: the production of palm oil ( refined, deodorized, whitened) with mass concentration of fat not less than 99,7%.

To start manufacture of this product we got external specialists - world leaders in tropical oil and fat production - involved in the work.

Special additives are included in the product to make it of a wider usage.

Our palm oil can be utilized in different branches of industy, such as: dairy industry; butterfat products and milk manufacture; hard and processed cheese production; the manufacture of dry products with fat; skim milk production; ice-cream production; margarines and spread production.

In confectionary industry our palm oil is widely used as a fat base.

When utilizing the given product in the above-listed industries, we would like to emphasize the fact of prime cost reduction of the produced unit while preserving all of its consumer properties.

Package — corrugated cardboard box, net weight 20 kg.

October, 2007: the production of margarine for puff paste with mass concentration of fat not less than 82%.

Margarine for puff paste is used in the production of classical «feuilleté» items, croissants, frozen puff half-done products from yeast and non-yeast dough. It prevents the layers of dough from glueing one to another throughout the repeated process of foliation and rolling while performing the function of a separating barrier skim.

Mass concentratin of fat for flaky dough margarine is not less than 82%.

Melting temperature of this margarine isover the range 36° to 44°C. The changes of the given range of melting pointare found conceivable according to the customer's needs.

Unlike the nonspecialized fats, our margarine for puff paste has all the necessary properties of plasticity, and it is not being absorbed by the layers of dough that favours its functional characteristics.

The insertion of this product into puff paste manufacture optimizes the propotion between fat and dough layers, that results in a high-quality product unlike those based on the nonspecialized fats.

Our margarine doesn't flow out while the process of proof and remains plastic while the process of cooling between the phases of rolling.

In the process of baking, puff products, made on the base of the specialized margarine, rise greatly and gain the shape of clearly marked thin layers that can be easily separated from one another. The product adds creamy taste, flavor, and golden color to the products.

Package- corrugated cardboard box, net weight 20 kg.

In the nearest future we plan to install special equipment to be able to cut and form the layers and so to better the usability of the given product.