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  • Baker Classic (Hot Weather)

    Baker Classic (Hot Weather)

    Description
    This multipurpose Margarine is special to resist hot weathers. It consists of an emulsion of physically refined vegetable oils to which they have added dyes, dairy solids, emulsifiers, flavoring and preservatives. For its origin is 100% vegetable and does not contain trans-fat or cholesterol.

    Presentations

    • Box (bulk): 25kg


    Use

    • Institutional: Due to its versatility, this margarine can be used in multiple applications. Its characteristics benefit the optimization of production times, because it is easily incorporated with other ingredients; expediting the elaboration process and providing enviable characteristics to the final products. It provides a more developed and extensible dough, resulting in products with higher volume and longer shelf life.


    Ingredients

    • Refined vegetable oil (T.B.H.Q maximum 0.02% as an antioxidant), water, salt, mono and diglycerides as emulsifiers, vitamins ("A" 35000 I.U / kg, "D" 1000 I.U / kg), beta-carotene as a natural dye and provitamin "A "sodium benzoate and potassium sorbate maximum 0.01% as preservatives.


    Details

    Total acidity (%) 1.5 máx.
    Free fatty acids (%) --------
    Peroxide index (meq/kg) 2.0 máx.
    Humidity content (%) 18.5 máx.
    Oil content (%) 80.0 mín.
    Salt content (%) 2.2 + 0.2
    Antioxidant T.B.H.Q (mg/L) --------
    Lovibond Coulor (5 1/4 in.) --------
    Melting point (°C) --------
    Iodine index (cg/g) --------
    Saturated fatty acids (%) 54.5
    Monounsaturated fatty acids (%) 36.4
    Polyunsaturated fatty acids (%) 9.1
    Trans-fatty acids (%) Free of trans-fatty acids
    Energy (kcal / serving 14g) 100

     

    *Shelf life: 5 months from the date of manufacture.

  • Baker Classic (blocks)

    Baker Classic (blocks)

    Description
    This multipurpose Margarine consists of an emulsion of physically refined vegetable oils to which they have added dyes, dairy solids, emulsifiers, flavoring and preservatives. For its origin is 100% vegetable and does not contain trans-fat or cholesterol.

    Presentations

    • Box (blocks): 1: 12.5 kg (6 units. X 2.08 kg), 2:  25 kg (12 units. X 2.08 kg)


    Use

    • Institutional: Due to its individual blocks handy packaging, it provides great handling advantages: reduced risk of contamination, waste reduction and easy consumption and inventory control. Due to its versatility, this margarine can be used in multiple applications. Its characteristics benefit the optimization of production times, because it is easily incorporated with other ingredients; expediting the elaboration process and providing enviable characteristics to the final product. It provides a more developed and extensible dough, resulting in products with higher volume and longer shelf life.


    Ingredients

    • Refined vegetable oil (TBHQ maximum 0.02% as an antioxidant), water, salt, mono and diglycerides as emulsifiers, vitamins ("A" 35000 I.U / kg, "D" 1000 I.U / kg), beta-carotene as a natural dye and provitamin "A "sodium benzoate and potassium sorbate maximum 0.01% as preservatives.


    Details

    Total acidity (%) 1.5 máx.
    Free fatty acids (%) --------
    Peroxide index (meq/kg) 2.0 máx.
    Humidity content (%) 18.5 máx.
    Oil content (%) 80.0 mín.
    Salt content (%) 2.2 + 0.2
    Antioxidant T.B.H.Q (mg/L) --------
    Lovibond Coulor (5 1/4 in.) --------
    Melting point (°C) --------
    Iodine index (cg/g) --------
    Saturated fatty acids (%) 54.5
    Monounsaturated fatty acids (%) 36.4
    Polyunsaturated fatty acids (%) 9.1
    Trans-fatty acids (%) Free of trans-fatty acids
    Energy (kcal / serving 14g) 100

     

    *Shelf life: 5 months from the date of manufacture.

  • Baker Classic (Bulk)

    Baker Classic (Bulk)

    DescriptionThis multipurpose Margarine consists of an emulsion of physically refined vegetable oils to which they have added dyes, dairy solids, emulsifiers, flavoring and preservatives. For its origin is 100% vegetable and does not contain trans-fat or cholesterol.

    Presentations

    • Box (bulk): 1: 15 kg,  2:  25 kg


    Use

    • Institutional: Due to its versatility, this margarine can be used in multiple applications. Its characteristics benefit the optimization of production times, because it is easily incorporated with other ingredients; expediting the elaboration process and providing enviable characteristics to the final products. It provides a more developed and extensible dough, resulting in products with higher volume and longer shelf life.


    Ingredients

    • Refined vegetable oil (T.B.H.Q maximum 0.02% as an antioxidant), water, salt, mono and diglycerides as emulsifiers, vitamins ("A" 35000 I.U / kg, "D" 1000 I.U / kg), beta-carotene as a natural dye and provitamin "A "sodium benzoate and potassium sorbate maximum 0.01% as preservatives.


    Details

    Total acidity (%) 1.5 máx.
    Free fatty acids (%) --------
    Peroxide index (meq/kg) 2.0 máx.
    Humidity content (%) 18.5 máx.
    Oil content (%) 80.0 mín.
    Salt content (%) 2.2 + 0.2
    Antioxidant T.B.H.Q (mg/L) --------
    Lovibond Coulor (5 1/4 in.) --------
    Melting point (°C) --------
    Iodine index (cg/g) --------
    Saturated fatty acids (%) 54.5
    Monounsaturated fatty acids (%) 36.4
    Polyunsaturated fatty acids (%) 9.1
    Trans-fatty acids (%) Free of trans-fatty acids
    Energy (kcal / serving 14g) 100

     

    *Shelf life: 5 months from the date of manufacture.

  • Baker Flaky Pastry

    Baker Flaky Pastry

    DescriptionThis margarine is special for flaky pastry dough and semi-flaky pastries. It consists of an emulsion of physically refined vegetable oils to which they have added dyes, dairy solids, emulsifiers, flavorings and preservatives. For its origin is 100% vegetable and does not contain trans-fat or cholesterol.

    Presentations

    • Box (sheets): 16 kg (8 units. X 2 kg)


    Use

    • Institutional: Due to its manufacturing process, solid curve and formulation, it is a very elastic margarine that allows manual or mechanic applications without breaking the dough. It is distributed evenly among the delicate leaves that form the creases during the preparation of flaky pastry. Because of its melting point is able to remain consistent at high temperatures, which ensures a better separation of layers. Resulting in high volume products, great crunchiness, irresistible aroma and appetizing appearance.


    Ingredients

    • Refined vegetable oil (TBHQ maximum 0.02% as an antioxidant), water, salt, mono and diglycerides as emulsifiers, vitamins ("A" 35000 I.U / kg, "D" 1000 I.U / kg), beta-carotene as a natural dye and provitamin "A ", sodium benzoate and potassium sorbate maximum 0.01% as preservatives.


    Details

    Total acidity (%) 3.5 máx.
    Free fatty acids (%) --------
    Peroxide index (meq/kg) 2.0 máx.
    Humidity content (%) 18.0 máx.
    Oil content (%) 80.0 mín.
    Salt content (%) 2.1 + 0.2
    Antioxidant T.B.H.Q (mg/L) --------
    Lovibond Coulor (5 1/4 in.) --------
    Melting point (°C) --------
    Iodine index (cg/g) --------
    Saturated fatty acids (%) 54.5
    Monounsaturated fatty acids (%) 41.0
    Polyunsaturated fatty acids (%) 4.5
    Trans-fatty acids (%) 5.0 máx.
    Energy (kcal / serving 14g) 100

     

    *VShelf life: 5 months from the date of manufacture.

  • Baker Pastry

    Baker Pastry

    DescriptionWater emulsion in a base of refined, partially hydrogenated, liquid vegetable oils, to which they have added dairy solids, emulsifiers, preservatives, vitamins A and D, coloring and flavoring. For its origin is 100% vegetable and does not contain trans-fat or cholesterol.

    Presentations

    • Box (bulk):  25 kg


    Use

    • Institutional: This is an excellent alternative for customers who wish to enrich their formulas replacing butter. It has a pleasant butter kind taste and smell, which brings an appetizing flavor to the products. Its use represents a significant saving and the characteristics of the final product remain unchanged. For its creaminess and yellow-creamy color, contributes to the final texture and appearance of the baked product.


    Ingredients

    • Refined vegetable oil (TBHQ 0.02% maximum as an antioxidant), water, dairy solids, salt, mono and diglycerides as emulsifiers, vitamins ("A" 35000 IU / kg, "D" 1000 IU / kg), beta carotene as a natural coloring and provitamin "A", sodium benzoate and potassium sorbate 0.01% maximum as preservatives.


    Details

    Total acidity (%) 1.5 máx.
    Free fatty acids (%) --------
    Peroxide index (meq/kg) 2.0 máx.
    Humidity content (%) 16.5 máx.
    Oil content (%) 80.0 mín.
    Salt content (%) 1.6 + 0.2
    Antioxidant T.B.H.Q (mg/L) --------
    Lovibond Coulor (5 1/4 inch) --------
    Melting point (°C) --------
    Iodine index (cg/g) --------
    Saturated fatty acids (%) 31.8
    Monounsaturated fatty acids (%) 31.8
    Polyunsaturated fatty acids (%) 36.4
    Trans-fatty acids (%) 5.0 máx.
    Energy (kcal / serving 14g) 100

     

    *Shelf life: 5 months from the date of manufacture. *It requires refrigeration