I & S INNOVATION & SUSTAINABILITY

The EFKO Group manufactures a wide range of premium quality industrial margarines for production of pastry and bakery products. All EFKO's margarines meet the requirements of TR CU 024/2011 "Technical regulations for oil and fat products" and GOST 32188-2013 "Margarines. General Specifications", GMO-free. The product range includes universal and specialized industrial margarines.

The МТ Ecouniversal table margarines:
Used for the production of pastry and bakery products.
Advantages:
• provide a high organoleptic characteristics of the finished product (a clean creamy taste and aroma), stable during the storage period;
• provide a sustainable stable emulsion;
• have good aeration properties;
• ensure easy shaping and dough jigging;
• provide shape retention of the jigged products after baking;
• give to baked products a mouth-watering golden-brown color;
• provide a high resistance to oxidation;
• TF margarines and fats ensure the finished products with a reduced content of trans fatty acids.

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  • Ecouniversal 1003-32 (fat content minimum 82 %) – solid, used in production of pastry (in the technology with no margarines aeration – sugar, short dough, oatmeal biscuits and spice cakes) and bakery products;
  • Ecouniversal 1003-32 TF (fat content minimum 82 %) – similar to Ecouniversal 1003-32, but the content of trans isomers less than 2 %;
  • Ecouniversal 1203-32 (fat content minimum 82 %) is multi-purpose margarine for all assortment of confectionery and bakery products;
  • Ecouniversal 1203-32 TF (fat content minimum 82 %) – similar to Ecouniversal 1203-32, but the content of trans isomers less than 2 %;
  • Ecouniversal 1403-32 (fat content minimum 82 %) – provides a high-stable emulsion (production of sugar, short dough, custard products, etc.);
  • Ecouniversal 1403-32 TF (fat content minimum 82 %) – similar to Ecouniversal 1403-32, but the content of trans isomers less than 2 %;
  • Ecouniversal 1503-34 (fat content minimum 82 %) – thermally stable, used for production of pastry (sugar, short dough, oatmeal biscuits, spice cakes) and bakery products;
  • Ecouniversal 1603-32 CLEAN LABEL (fat content minimum 82 %) – used for the production of the whole range of pastry and bakery products, has no ingredients with E code;
  • Ecouniversal 1703-32 (fat content minimum 82 %) – hard, used for pastry (sugar, short dough, oatmeal biscuits, spice cakes) and bakery products, no palm oil.

The MT Domashniy (fat content 60 %) and MT Solnechniy (fat content 70 %)
Used in production of bakery products.
Advantages:
• provide a high organoleptic characteristics of the finished product (a clean creamy taste and aroma), stable during the storage period;
• give to baked products a mouth-watering golden-brown color;
• provide a high resistance to oxidation;
• the specially selected emulsifiers contribute to fine-dispersed emulsions, slows down the retrogradation of starch;
• give the baked product a uniform porosity.

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  • Margarine "Solnechniy" (fat content minimum 72 %) – for the production of bakery products;
  • Margarine "Domashniy" (fat content minimum 60 %) – for the production of bakery products.

Special-purpose margarines Ecopie for shortbread dough
Used in production of various types of shortbread biscuits, semi-finished products. Provide improved quality of the finished product: porosity, crispness and high flavor quality of the finished product (a nice creamy taste and aroma), stable throughout the shelf life.
Advantages: due to the high aeration ability and uniform distribution of air bubbles in the margarines for dough Ecopie provide:
• crispness and increase of the finished product volume;
• maximum safety of the finished products flavor characteristics;
• reducing the finished products cost at the additional introduction of more flour and water to the recipe;
• reduce the production cost due to the formulation of egg products;
• easy shaping and dough jigging which increases productivity by reducing labor costs when jigging;
• shape retention of the jigged products after baking;
• homogeneous, loose structure, soft golden color, creamy taste of the finished product;
• adaptability of use (sufficient tempering at room temperature, it’s possible to use at low temperatures – from 8 °C to 16 °C);
• using TF margarines ensures the getting of finished products with a low content of trans fatty acids.

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  • Margarine for shortbread dough "Ecopie 1404-32" (fat content minimum 82 %) for the dough and other products, which provides a stage whipping margarine;
  • Margarine for dough "Ecopie 1404-32 TF" 82 (fat content minimum 82 %) – similar to "Ecopie 1404-32", but the content of trans isomers less than 2 %.
The MTK cream margarines Ecocream
Used for the cream semi-products in pastry. Developed to reflect traditional requirements for the preparing and finishing of semi-finished cream products and souffles. Recommended for full butter replacement in the base and creams when developing new recipes.
Advantages: the use of specialized margarines Ecocream allows to:
• accelerate the production process;
• reduce the cost of the finished product recipe;
• use a large assortment of ingredients;
• to facilitate the manufacturing process;
• to obtain semi-finished products with a more tender structure;
• to improve the product quality;
• TF margarines ensure the finished products with a low content of trans fatty acids.

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  • Margarine for creams Ecocream 1103-32 (fat content minimum 84 %) – used for the production of different purposes creams and souffles;
  • Margarine for creams Ecocream 1103-32 TF (fat content minimum 84 %) – similar to Ecocream 1103-32, but the content of trans isomers less than 2 %.
MTS Ecoslice special-purpose margarines
Used for the yeast and yeast-free puff pastry. Specialized margarines for puff pastry Ecoslice provide the expressed product cleavage, gives the product a creamy taste and aroma, increase the lift of the finished products.
Advantages:
• provide a high flexibility during the rolling and remain soft during cooling between layering stages;
• do not require mixing with flour, in contrary to the rolling with butter;
• ensure smooth separation of the layers during baking and the finished products with high rise and a distinct thin layers;
• gives the product a nice creamy taste and aroma, a golden color;
• reduce the effects of friability in the finished product;
• packaging of margarines "Ecoslice" corresponds to the application technology in manufacturing (plates and blocks);
• TF margarines ensure the getting of finished products with a low content of trans fatty acids.

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  • Margarine for puff pastry "Ecoslice 1103-41" (fat content minimum 82 %) – is for the yeast and yeast-free puff pastry products, including frozen products;
  • Margarine for puff pastry "Ecoslice 1103-41 TF" (fat content minimum 82 %) – similar to margarine "Ecoslice 1103-41", but the content of trans isomers less than 2 %;
  • Margarine for puff pastry "Ecoslice 1203-41" (fat content minimum 82 %) – is for the yeast and yeast-free puff pastry products, including frozen food, the soft margarine in the range of margarines for puff pastry company EFKO;
  • Margarine for puff pastry "Ecoslice 1503-41 TF" (fat content minimum 70 %) – is for the yeast and yeast-free puff pastry products, including frozen products;
  • Margarine for puff pastry "Ecoslice 1503-43" (fat content minimum 70 %) – has a fat content minimum 70 %, used for the production of yeast and yeast-free puff pastry products, including frozen products;
  • Margarine for puff pastry "Ecoslice 1703-41" (fat content minimum 82 %) – the softest in the margarines range for EFKO puff pastry, used for the yeast and yeast-free puff pastry products, including frozen products;
  • Margarine for puff pastry "Ecoslice 1703-41 TF" (fat content minimum 82 %) – similar to "Ecoslice 1703-41", but the content of trans isomers less than 2 %;
  • Margarine for puff pastry "Ecoslice 1903-41 TF" (fat content minimum 82 %, tr 2 %) – does not contain E ingredients, used for the yeast and yeast-free puff pastry products, including frozen food.
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