Page Global Consultants

"Grade: Industrial Bakery | Trans Fat: <0.5% | SMP: 36–44°C | Moisture: 15–18% | W/O Emulsion

KEY FEATURES:
• Roll-in grade (SMP 40–44°C) and block grade (SMP 36–40°C) from the same supplier; both zero-trans
• Moisture 15–18% water-in-oil emulsion – correctly structured for steam-lift in laminated doughs
• Emulsifier system (mono/diglycerides + lecithin) optimised for croissant, puff pastry, and Danish
• Zero trans fatty acids; non-PHO formulation – meets EU Regulation 2019/649 trans fat limits
• Packed in 25 kg carton blocks; custom SMP and plasticity specs available on request
• PPECB-inspected; trans fat GC analysis, plasticity test report, and COA per lot
• Phytosanitary and quality certificates with every shipment; HACCP certified

Best for: Industrial bakeries, croissant producers, pastry manufacturers, food service baking."