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General
Description
Piko is a fully refined, deodorized hydrogenated fat of palm
kernel oil origin.
Characteristics
Piko is a
lauric hard butter or confectionery fast suitable as total
replacers of cocoa butter in confectionery coating. It is
odourless, bland in flavour and shows good stability aganist
oxidation. Piko series of products can be mixed with each
other at any proportions.
Applications
Depending on
the desired quality of finished products. Liko is talored for
use as coating and center application in biscuit, crackers,
toffeesi wafers, caramels and vermicelli. Piko 360 is also
recommended for use in non-dair coffe creamer powder.
However, Piko are not recommended for moulded items. Use Prima
Choco and Choco for this application.
Packing
Piko is moulded
into polyethylene bags and packed in cartons of 20 kg or 25
kg.
Stroge
It is essential
to store Piko in the prijinal packing in a cool dry palace,
preferably not above 20 Deg. C and with 60% relative humidity.
It should not be exposed to bright sunligth and must be stored
away from odouriferous materials.
Shipment
It is essential
to stote Keko in the original packing in a cool and A 20 ft.
container can load 1000 cartons of 25 kg each which is
eguvalent to 20 metric tons.
| |
|
| Free
Fatty Accid (as lauric tic) (AOCS Ca 5a-40) |
0.1%max |
| Moisture
&Impurities (AOCS Ca2c-25) |
0.1%max |
| Lodine
value (wijs) (AOCS Ca3-25) |
1
max |
| Slip
Melting Point (AOCS Ca 3-25) |
33.5
-35.5 Deg.C |
| Saponification
Value (AOCS Cd3-25) |
240-250 |
| Colour
(Lovibond 5 1/4 cell) (model AF 900E) |
1.Or
10y max |
| Solid
Fat Content (pulse NMR) |
|
|
20 Deg.
C |
81-86 |
|
25 Deg.
C |
53-56 |
|
30 Deg.
C |
19-27 |
|
35 Deg.
C |
10
Max. |
|
40 Deg.
C |
3
Max. |
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