Professional margarines 
TM LOREN professional margarines are exclusive and professional solutions for modern bakers and confectioners, made exclusively from high-quality ingredients and fully complying with European requirements. In addition, they can be adapted and developed for the specific needs of an individual manufacturer. The range of margarines for industry includes: table margarines from 25% to 82% fat, margarines for puff pastry, margarines for creams, liquid margarines, PALM Free – margarines
Margarines for industry:
- Table margarine LOREN ECONOM
- Table margarine LOREN STANDART
- Table margarine LOREN PREMIUM
- Margarine for puff pastry
- Liquid margarine
- Liquid margarine (PALM FREE)
Table margarine LOREN ECONOM
Table margarine “LOREN Gentle 25%”
Intended for the production of low-fat confectionery, flour confectionery and bakery products. Ideal value for money
G/I 13 kg/20 kg. The storage period is 180 days
| Characteristic | Parameters | Control method |
|---|---|---|
| Mass fraction of fat, % | 25 | DSTU 4463 |
| Mass fraction of moisture and volatile substances, % | 14.98 | DSTU 4463 |
| The peroxidase number in fat extracted from margarine is 1/20 mmol/kg | 5, 10 | DSTU 4463 |
| Melting point of fat extracted from margarine, ˚С | 25.0-36.0 | DSTU 4463 |
| Content of solid triglycerides at 20 ˚С, % | 7-17 | DSTU 4463 |
| Content of transisomers up to, % | 2 | DSTU ISO 5508 DSTU 30418 |
Table margarine “LOREN Sandwich 40%”
Widely used in bakery production and cooking
G/y, 10 or 20 kg. The storage period is 220 days
| Characteristic | Parameters | Control method |
|---|---|---|
| Mass fraction of fat, % | 40 | DSTU 4463 |
| Mass fraction of moisture and volatile substances, % | 59.68 | DSTU 4463 |
| The peroxidase number in fat extracted from margarine is 1/20 mmol/kg | 5, 10 | DSTU 4463 |
| Melting point of fat extracted from margarine, ˚С | 27.0-38.0 | DSTU 4463 |
| Content of solid triglycerides at 20 ˚С, % | 17-28 | DSTU 4463 |
| Content of transisomers up to, % | 2 | DSTU ISO 5508 DSTU 30418 |
Margarine capital “LOREN Capital 60%”
Intended for the production of bakery products and other confectionery products. It is used for the production of low-calorie cookies and other flour products. It is recommended for preparing custard semi-finished products
G/y, 10 or 20 kg. The storage period is 220 days
| Characteristic | Parameters | Control method |
|---|---|---|
| Mass fraction of fat, % | 60 | DSTU 4463 |
| Mass fraction of moisture and volatile substances, % | 39.4 | DSTU 4463 |
| The peroxidase number in fat extracted from margarine is 1/20 mmol/kg | 5, 10 | DSTU 4463 |
| Melting point of fat extracted from margarine, ˚С | 27.0-38.0 | DSTU 4463 |
| Content of solid triglycerides at 20 ˚С, % | 17-28 | DSTU 4463 |
| Content of transisomers up to, % | 2 | DSTU ISO 5508 DSTU 30418 |
Table margarine LOREN STANDART
Table margarine “LOREN Horse chestnut 72%”
It is intended for the production of shortbread products of all types: shortbread cookies, shortbread semi-finished products, cakes, cupcakes and other confectionery products. Also choux cakes, such as “eclairs”. Due to the reduced fat content, it allows you to reduce costs without losing quality
G/y, 10 or 20 kg. The storage period is 240 days
| Characteristic | Parameters | Control method |
|---|---|---|
| Mass fraction of fat, % | 72 | DSTU 4463 |
| Mass fraction of moisture and volatile substances, % | 27.5 | DSTU 4463 |
| The peroxidase number in fat extracted from margarine is 1/20 mmol/kg | 5, 10 | DSTU 4463 |
| Melting point of fat extracted from margarine, ˚С | 27.0-38.0 | DSTU 4463 |
| Content of solid triglycerides at 20 ˚С, % | 17-28 | DSTU 4463 |
| Content of transisomers up to, % | 2 | DSTU ISO 5508 DSTU 30418 |
Table margarine “LOREN Cream 72%”
It is intended for the production of shortbread products of all types: shortbread cookies, shortbread semi-finished products, cakes, cupcakes and other confectionery products. Also choux cakes, such as “eclairs”. And also for the production of confectionery creams, cream decorations for cakes and pastries, using sugar syrups, making souffles for cakes, cheese masses
G/y, 10 or 20 kg. The storage period is 240 days
| Characteristic | Parameters | Control method |
|---|---|---|
| Mass fraction of fat, % | 72 | DSTU 4463 |
| Mass fraction of moisture and volatile substances, % | 27.9 | DSTU 4463 |
| The peroxidase number in fat extracted from margarine is 1/20 mmol/kg | 5, 10 | DSTU 4463 |
| Melting point of fat extracted from margarine, ˚С | 27.0-38.0 | DSTU 4463 |
| Content of solid triglycerides at 20 ˚С, % | 17-28 | DSTU 4463 |
| Content of transisomers up to, % | 2 | DSTU ISO 5508 DSTU 30418 |
Table margarine “LOREN Universal 82%”
Intended for the production of flour, bakery products, shortbread cookies of various types, shortbread semi-finished products, cakes and other confectionery products (butter, sugar, custard varieties of cookies, etc.), creams, at the same time it tempers faster, has a lower melting point, which improves organoleptic indicators finished products and their assimilation. Does not contain milk
G/y, 10 or 20 kg. The storage period is 240 days
| Characteristic | Parameters | Control method |
|---|---|---|
| Mass fraction of fat, % | 82 | DSTU 4463 |
| Mass fraction of moisture and volatile substances, % | 17.48 | DSTU 4463 |
| The peroxidase number in fat extracted from margarine is 1/20 mmol/kg | 5, 10 | DSTU 4463 |
| Melting point of fat extracted from margarine, ˚С | 27.0-38.0 | DSTU 4463 |
| Content of solid triglycerides at 20 ˚С, % | 17-28 | DSTU 4463 |
| Content of transisomers up to, % | 2 | DSTU ISO 5508 DSTU 30418 |
Table margarine “LOREN Milk 82%”
It is intended for the production of flour, bakery products, shortbread cookies of various types, shortbread semi-finished products, cakes and other confectionery products (butter, sugar, custard varieties of cookies, etc.), creams
G/y, 10 or 20 kg. The storage period is 240 days
| Characteristic | Parameters | Control method |
|---|---|---|
| Mass fraction of fat, % | 82 | DSTU 4463 |
| Mass fraction of moisture and volatile substances, % | 17.48 | DSTU 4463 |
| The peroxidase number in fat extracted from margarine is 1/20 mmol/kg | 5, 10 | DSTU 4463 |
| Melting point of fat extracted from margarine, ˚С | 27.0-38.0 | DSTU 4463 |
| Content of solid triglycerides at 20 ˚С, % | 17-28 | DSTU 4463 |
| Content of transisomers up to, % | 2 | DSTU ISO 5508 DSTU 30418 |
Table margarine LOREN PREMIUM
Table margarine “LOREN Cream and Cake 82%”
Intended for the production of fillings and layers of cakes, rolls and cakes, souffles for cakes, as well as cream decorations for cakes and cakes using milk-sugar syrups of the Premium segment
G/y, 10 or 20 kg. The storage period is 240 days
| Characteristic | Parameters | Control method |
|---|---|---|
| Mass fraction of fat, % | 82 | DSTU 4463 |
| Mass fraction of moisture and volatile substances, % | 17.48 | DSTU 4463 |
| The peroxidase number in fat extracted from margarine is 1/20 mmol/kg | 5, 10 | DSTU 4463 |
| Melting point of fat extracted from margarine, ˚С | 27.0-38.0 | DSTU 4463 |
| Content of solid triglycerides at 20 ˚С, % | 17-28 | DSTU 4463 |
| Content of transisomers up to, % | 2 | DSTU ISO 5508 DSTU 30418 |
LOREN for puff pastry
Margarine for puff pastry “SUPER Puff Pastry 80%”
It is recommended for making classic puff pastry, croissants from yeast dough (including products for shock freezing), as well as for making puff pastry
Box, 10 kg (5 layers of 2 kg each). The storage period is 240 days
| Characteristic | Parameters | Control method |
|---|---|---|
| Mass fraction of fat, % | 80 | DSTU 4463 |
| Mass fraction of moisture and volatile substances, % | 19.42 | DSTU 4463 |
| The peroxidase number in fat extracted from margarine is 1/20 mmol/kg | 5, 10 | DSTU 4463 |
| Melting point of fat extracted from margarine, ˚С | 34.0-44.0 | DSTU 4463 |
| Content of solid triglycerides at 20 ˚С, % | 27-55 | DSTU 4463 |
| Content of transisomers up to, % | 2 | DSTU ISO 5508 DSTU 30418 |
Margarine for puff pastry “DELICATE Puff Pastry 72%”
It is used for the production of a complete assortment of high-quality confectionery and bakery products from puff pastry. It is not inferior in quality to the high-fat SUPER Puff Pastry 80%, but allows you to make the final product cheaper
Box, 10 kg (5 layers of 2 kg each). The storage period is 240 days
| Characteristic | Parameters | Control method |
|---|---|---|
| Mass fraction of fat, % | 72 | DSTU 4463 |
| Mass fraction of moisture and volatile substances, % | 27.18 | DSTU 4463 |
| The peroxidase number in fat extracted from margarine is 1/20 mmol/kg | 5, 10 | DSTU 4463 |
| Melting point of fat extracted from margarine, ˚С | 34.0-44.0 | DSTU 4463 |
| Content of solid triglycerides at 20 ˚С, % | 27-55 | DSTU 4463 |
| Content of transisomers up to, % | 2 | DSTU ISO 5508 DSTU 30418 |
LOREN liquid
Liquid margarine with a fat content of 40%
Intended for use in the bakery and confectionery industry. It is recommended for preparing various types of dough and greasing molds. Does not require tempering, immediately ready for consumption. Improves the quality of the finished product. Without palm oil. Reduces costs
Bucket, 10 kg. The storage period is 220 days
| Characteristic | Parameters | Control method |
|---|---|---|
| Mass fraction of fat, % | 40 | DSTU 4463 |
| Mass fraction of moisture and volatile substances, % | 59.83 | DSTU 4463 |
| The peroxidase number in fat extracted from margarine is 1/20 mmol/kg | 5 | DSTU 4463 |
| Melting point of fat extracted from margarine, ˚С | 17.0-36.0 | DSTU 4463 |
| Content of transisomers up to, % | 2 | DSTU ISO 5508 DSTU 30418 |
LOREN liquid
Liquid margarine with a fat content of 80% (Palm Free)
Intended for the production of flour, bakery products, cakes, biscuits, etc. Does not contain palm oil. Does not require tempering, immediately ready for consumption
Bucket, 10 kg. The storage period is 220 days
| Characteristic | Parameters | Control method |
|---|---|---|
| Mass fraction of fat, % | 80 | DSTU 4463 |
| Mass fraction of moisture and volatile substances, % | 19.41 | DSTU 4463 |
| The peroxidase number in fat extracted from margarine is 1/20 mmol/kg | 5, 10 | DSTU 4463 |
| Melting point of fat extracted from margarine, ˚С | 17.0-36.0 | DSTU 4463 |
| Content of transisomers up to, % | 2 | DSTU ISO 5508 DSTU 30418 |