PREMIUM BAKERS’ MARGARINE

Our Premium Bakers’ Margarine is a high-performance specialty fat tailored for the demanding needs of the commercial baking industry. Engineered to provide excellent crumb softness and enhanced dough elasticity, it ensures a consistent rise and an extended shelf-life for all yeast-raised products. Its superior emulsification properties allow for a smooth integration into doughs, resulting in a soft texture and a delicate, golden crust.

Key Benefits: Superior Dough Elasticity, Extended Freshness, Excellent Crumb Softness.
Application: Ideal for breads, buns, rolls, and traditional yeast-leavened pastries.

PHYSICAL & CHEMICAL PROPERTIES

Appearance	Homogeneous pale yellow, firm plastic texture
Consistency	Smooth and pliable for high-speed industrial mixers
Melting Point	36°C – 39°C (Stable during proofing and baking)
Allergen Status	Cholesterol-Free, Trans-Fat Free. Non-GMO.

USAGE & LOGISTICS

Intended Use	White and whole wheat breads, burger buns, sandwich rolls, and brioche-style doughs.
Packing	10kg, 15kg or 20kg Kraft cartons with high-density PE liner.
Storage	Store in a cool, dry, and odor-free environment (15°C – 20°C).
Shelf Life	12 Months from date of manufacture.

For high-capacity bakery supply or customized margarine export inquiries:

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