Products
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Palm Oil - Shortening

Description
Palm Oil Shortening is a Premium quality shortening made from refine palm oil and its fractions. It has been texturised with low specific weight to impart good plasticity, smooth consistency to facilitate mixing, ease of use, good leavening and tenderizing effect in all dough based products. This products is formulated with specific range of solid fat profiles and melting profile to suit different climatic conditions and different applications.

Ingredient Statement
It is made from 100% palm Oil and it does not contain any genetically modified products (GMO free) and transfree. It may contain antioxidant (TBHQ or BHA)

 

Intended Use
Especially used in the baking, biscuits, instant noodles and confectionery industries.

 
Packing
15 kg / 20 kg PE lined carton Other packing types are also available on buyer’s request

 

Storage & Shelf Life
Shelf life 12 months from date of manufacture provided.
The product is storage in original un-opened packing in a cool, dry and odour free area with ambient temperature not above 20.C and below 60% relative humidity.

     
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Vegetable Ghee

Description
Vegetable ghee is basically a vegetable oil made to mimic the characteristics (flavor, texture, etc.) of butter oil. It us comprised almost wholly of a vegetable oil or a mixture of vegetable oils, vitamins and antioxidants may be added depending on the food regulations in the country in which the products is sold.

Ingredient Statement
Made from the finest quality vegetable oils derived wholly from palm oil.
 
Intended Use
It is a perfect cooking medium, A close tolerance range of melting point suitable for different application can be produced as per customer’s rquirments.
 
Packing
15 kg Tins
Other packing types are also available on buyer’s request
 
Storage & Shelf Life
Shelf life 12 months from date of manufacture provided. The product is stored in original un-opened packing in a cool, dry and odour free area with ambient temperature not above 20.C and below 60% relative humidity.
 
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