Products

Margarines

CLEAN LABEL

CLEAN LABEL range of “MARGO” margarines do not contain hydrogenated fats, emulsifiers, artificial flavors, colorants, antioxidants and are suitable for making confectionery and bakery products within the trend for healthy nutrition.

Clean Label
Margarine "MARGO" Z020 does not contain hydrogenated fats, emulsifiers, artificial flavors, colorants, antioxidants. The product is intended for the preparation of culinary, bakery, confectionery products (butter, sugar, custard cookies, cakes, etc.).
does not contain hydrogenated fats, emulsifiers, artificial flavors, colorants, antioxidants
Intended for the preparation of cream decorations for cakes using milk-sugar syrups, it is also used for making soufflé for cakes and candies "Ptichiye moloko", for premium confectionery.
does not contain hydrogenated fats, emulsifiers, artificial flavors, colorants, antioxidants
It is intended for kurabie biscuits, short biscuits of various kinds, short semi-finished products, cakes and other confectionery products.
does not contain hydrogenated fats, emulsifiers, artificial flavors, colorants, antioxidants
Margarine "MARGO" Z025 does not contain hydrogenated fats, emulsifiers, artificial flavors, colorants, antioxidants, provides dough lamination at the production of croissants, yeast and nonyeasted dough.
Margarines for creams

This product is intended for the preparation of decorating cream semi-finished products, as well as exclusive flour confectionery products according to the recipes developed independently by the manufacturers of cream products. "MARGO" margarines for creams are made on the basis of high-quality natural, refined, deodorized vegetable oils.


Margarines for creams are designed taking into account the traditional requirements for the preparation of decorating cream semi-finished products, produced with butter (82% fat content): "Creamy (main) No. 46", "Cream with cocoa powder No. 57", "Charlotte (main) No. 59" , "New No. 61". It can be recommended for a complete replacement of expensive and perishable butter in these basic creams and when developing own recipes for semi-finished products.


Since the abovementioned cream semi-finished products have different physical and chemical principles for the formation of finished product structure, margarines for creams of different types have fundamentally different functional properties. These products require strict adherence to storage and transportation conditions, the violation of which can lead to the loss of functional properties due to recrystallization of fat base.

Benefits of “MARGO” margarines for creams:

• allows the introduction of cocoa powder without additional technological operations;

• significant content of polyunsaturated fatty acids that aid the removal of cholesterol from the human body;

• longer shelf life of finished semi-finished product (up to 120 hours);

• lower cost of high quality cream products;

• does not require changes in process diagrams and equipment;

• allows creating cream semi-finished product, which is practically not different in physical and chemical and organoleptic characteristics from butter base creams;

• provides increased whipping in combination with the required stability, form keeping, plasticity and uniformity of cream fillings and decorations.

Universal
"Margo" margarine for creams M312 is intended for the preparation of cream semi-finished products for cakes and pastry with milk-sugar syrup in the ratio 1: 1.4.
Universal
Margarine for creams M311 is intended for the preparation of cream semi-finished products for cakes and pastry with milk-sugar syrup or caramelized milk for layers between biscuit, short, soufflé, puff and other semi-finished products and for making soufflé.
Margarines for short pastry

Margarine for short pastry "Margo" is intended for the preparation of flour confectionery products, which require the whipping of margarine with sugar (cakes, short and butter biscuits of various types, short semi-finished products for cakes, pastry, etc.).

Benefits of margarines for short pastry

• developed to meet the requirements for the production of short pastry products
• made on the basis of high-quality vegetable fats
• contain a composition of specially selected emulsifiers to ensure the required functionality of finished products
• have maximum capacity to absorb air during whipping
• A wide range of MARGO allows choosing the product that is optimal in price and properties according to your requirements.

«MARGO» provides

• friability and increase in volume of finished product;
• maximum preservation of the taste and aroma of the product due to moisture and other volatile components insulation during baking by densely and evenly distributed phase of air bubbles;
• additional mass yield by introducing more flour and water;
• reduction of the prime cost of products due to withdrawal of egg products from the formulation;
• homogeneous friable structure, uniform fine porosity;
• delicate golden color, creamy taste and aroma;
• Increase in labor productivity due to reduced labor costs during the deposition of products

Advice to process engineer

To improve the quality of the products when working with low-fat margarine, we recommend using looseners.

Universal
Margarine M220 is intended for the preparation of kurabie biscuits, short biscuits, short semi-finished products, pastry and other confectionary products.
With reduced fat content
Margarine M240 is used for the preparation of all types of products from short pastry. Margarine with reduced fat content 72%, with whipping coefficient of 0,55-0,6.
Margarines for puff paste

Benefits of “MARGO” margarines for puff pastry

• necessary properties of plasticity and non-absorption by dough layers in contrast to non-specialized fats, which determines their functional characteristics
• made on the basis of high-quality vegetable fats
• remain flexible when cooled between rolling stages
• require small amount of flour to dust the layers when rolling
• do not leak during rest of yeast of semi-finished products
• reduce the effect of crumbling in the finished product
• wide range of MARGO allows you to choose the optimal product for the price and properties according to your requirements.

“MARGO” margarines will provide:

• optimal ratio between fat and dough layers at lamination, which allows obtaining high-quality puff products, in contrast to the formulations on unspecialized fats
• high rise of the layers and clearly expressed thin layers, easily separated from each other if preparation technology is observed
• creamy taste and aroma of puff products, golden color crust

Advice to process engineer:

Margarine for puff pastry before working shall be tempered to 16-18 °C and subjected to mechanical treatment (pressing).

Universal
"MARGO" universal margarine for puff pastry M520 makes the lamination during the preparation of yeast and non-yeast dough, it provides a clear separation of layers and a high rise of the product.
Universal
“Margo” margarine for puff pastry М524 — premium product for puff pastry products. Margarine is plastic, convenient for rolling
for yeast and non-yeast puff products
"MARGO" margarine for puff pastry M526 is designed for the preparation of puff yeast dough, it is also used for the preparation of puff non-yeast products with a weak rise (palmiers, etc.), it is suitable for all types of baking, subject to shock freezing
Universal
Margarine "MARGO" for puff pastry M527 is intended for puff yeast and non-yeast dough, it is recommended for the production of puff products that are subject to shock freezing.
with fat content 70%
Margarine "MARGO" for puff pastry M570 with low fat content (70%) is designed for the lamination in the production of yeast and non-yeast dough, it provides clear separation of the layers and high rise of the product. It has functional properties similar to traditional margarine of 82% fat content
Non-specialized margarines
Stolovy margarine М620 is suitable for the preparation of any  (including those that require margarine whipping) confectionary and bread pastry (butter biscuits, short products, cakes,  oatmeal biscuits, sugar biscuits, hard-dough biscuits, crackers, gingerbreads, dried biscuits, soft ring-shaped rolls, bagels, loaves, rolls, buns, cream-filled pastry, etc.), as well as for the preparation of culinary products
Margarine "Stolovy for Easter" M626 is suitable for cooking culinary, flour, confectionery and bakery products at home and catering, for industrial production of flour confectionery and bakery products, it gives the finished products a rich color of crumb.
for food consumption
Margarine "Domashny" is intended for the direct consumption as a sandwich product, for cooking and baking of confectionery and bakery products at home and in catering networks
with fat content 60%
Margarine “Universalny” М661 with reduced fat content 60% is intended for the preparation of culinary, flour, confectionary and  bread products
with fat content 70%
Margarine “Universalny” М671 is intended for the preparation of spreads by cold mixing method, as well as for the preparation of culinary, flour, confectionery and bakery products at home and catering networks, for the industrial production of flour confectionery and bakery products
with fat content 70%
Margarine "Universalny" M672 is designed for the preparation of spreads by cold mixing, as well as for the preparation of culinary, flour, confectionery and bakery products at home and catering networks, for industrial production of flour confectionery and bakery products

Fats

Specialized and non-specialized fats for the food industry, including milk fat replacers, fats for different kinds of final products, as well as tropical oils and fractions.
Milk fat replacers
Without flavors, without colorants
It is used for the preparation of spreads and milk-containing products: condensed milk-containing products, cheese products, melted cheese products, etc. Also milk fat replacer is used for the preparation of flour confectionery, aerated, chocolate paste, etc.
Without flavor, with colorant
Milk fat replacer "MARGO" С101 is used for making spreads and milk-containing products: condensed milk products, cheese products, melted cheese products, etc. Milk fat replacer is also used for the production of flour confectionery, aerated, chocolate pastes
for ice cream
Milk fat replacer (MFR) “MARGO” С107 is used for the preparation of ice cream (milk containing product) with vegetable fat. Milk fat replacer C107 is included in the Register of vegetable fats and oil and fat systems for ice cream by Association of ice cream manufacturers in Russia.
Substitutes and equivalents of cocoa butter
Of lauric type (CBS)
High-quality cocoa butter substitute "MARGO" K700-1 is produced from refined deodorized palm kernel oil. High resistance to oxidation spoilage characterizes the absence of soapy taste during storage
Fat for waffle fillings
standard
Fat K303 is used for making waffle and soft fillings, fillings for sandwich cookies, fillings for rolls
Fat for baking
Supplied in bulk
Liquid bakery fat K600 is designed for the use in bakery and confectionery industry, cooking
For equipment lubrication
The product is designed for the lubrication of moving parts of the equipment that come into contact with dough in dough-dividing machines and knives for bread cutting (slicers)
Frying fat
reduced absorbency in the product
Liquid frying fat K800 (V) is suitable for frying of various products in deep-frying and in a frying pan: vegetables, french fries, meat, chicken, fish dishes, donuts, pies and other dough products, and it is also used for the production of chips, snacks, instant noodles. Fat has reduced absorbency in the product
For deep frying and pan frying
The product is intended for the use in cooking, in the confectionery, bakery industry
Fat product
For confectionary industry
Solid fat product F200 is intended for the use in confectionery and bakery industry, in cooking, for industrial processing
Bag-in-box pack
Universal solid fat product F100 is intended for the use in confectionary, bakery, dairy, cooking and other food industries, for industrial processing
Supplied in bulk
The product is intended for the use in the confectionery, bakery, dairy, cooking and other food industries, for industrial processing
Palm oil
20 kg boxes
Delicato palm oil is suitable for the use in confectionery, bakery, dairy, instant food and semi-finished products, for frying and other food industries, for industrial processing.
The product is intended for use in confectionery, bakery, dairy, instant food and semi-finished products, for roasting culinary products and other food industries, for industrial processing.
Palm olein and stearin
Supplied in bulk and packed
Olein is intended for the use as frying fat, as well as in the production of spreads, margarines and fats for special purposes, in confectionery and bakery industries.
Supplied in bulk and packed
The product is intended for the use in the production of margarine products, cooking, confectionery, bakery fats; for the production of bakery products, instant noodles, in dairy industry and other branches of food industry, for industrial processing
Coconut oil
Supplied as bulk and packed
Coconut oil is intended for the use as fat in the production of glaze for ice cream, margarines and shortenings, confectionery products, as well as in other industries.
Palm kernel oil
Supplied as bulk and packed
Palm kernel oil is intended for the use in the production of fat and oil products, as fat for ice cream, as well as in the production of glaze for ice cream, confectionery, etc.

Surfactants

Components that extend the shelf life of the products and improve organoleptic properties of the product
Food additives
Gold medal at the competition “Ingredient of the year-2006”
"Dilactin-S" preserves the freshness and stabilizes functional and technological properties of food products. It is intended for the use in the following industries: meat and poultry processing, fish industry, confectionary industry (production of marshmallow and marmalade), production of mayonnaises and salads
Monoglycerides
Е471, brand PO-90
Unsaturated monoglycerides of PO-90 brand are distilled monoglycerides based on vegetable fats (rapeseed oil). They are used for the preparation of margarines, butter, spreads, non-dairy cream, whipped cream
E-471, brand 2
Distilled monoglycerides (DMG) of brand 2 are produced on the basis of palm oil. They are used in margarine, dairy, bakery, confectionery, meat processing, food concentrates, perfumes and cosmetics industries.
Е 472с (powder)
Citric acid monoglycerides are esters of monoglycerides and citric acid. The scope of application is meat processing, bakery, confectionery (production of caramel, toffee, fat-containing fillings, chewing candies) industries
Paste for whipping
For flour confectionery
Paste for whipping “Light” is a water composition of food surfactants. It is used in the recipes of biscuit products, muffins, sugar biscuits, gingerbread, fruit and berry cream and other flour confectionery.
For flour confectionery
“Paste for whipping” is a complex food additive based on edible fats. It is intended for the use as an ingredient in biscuit products, muffins, sugar biscuits, gingerbread cookies, fruit and berry cream and other flour confectionery products.
Defoaming agents
For food and chemical industries
PG-3 defoamer is used in sugar industry, production of sugar confectionery, beverage industry and other food and chemical industries.
Сonfectionery improver
For flour confectionary products
Confectionary improver "Rossiysky" is a composition of food surfactants in a water solution of sugar.
Emulsifiers
Е471+Е322, solid
MFT emulsifier (solid) is a composition of distilled monoglycerides (E471) and lecithin (E322). It is used for making bar margarines and liquid margarines with fat content of 60-82%, spreads, butter.
Е-475
EPOL emulsifier — esters of polyglycerol and fatty acids based on edible fats (palm oil and palm stearin). They are used in margarine, bakery, confectionery, dairy, cosmetic industries.
Е471+Е322, powder
MFP emulsifier is a composition of distilled monoglycerides and lecithin, it is used for bakery, flour confectionery and pasta
For ice cream
“ST-EM Ice” is a complex stabilizing system for the production of ice cream.
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