MARGARINE AND BAKERY FATS - Welcome to … PUFF PASTRY NH MASS BALANCE MARGARINE 80% MAESTRA PUFF...

MARGARINE AND BAKERY FATS

Let ’s start

Our activity covers all stages of processing of oil seeds – starting from harvesting resources, through their processing, ending with packaging and dis-tributing products to final customers. Therefore, we have full control over the quality of resourc-es used in production and the quality of final products.

We have food safety mark certificate compliant with ISO 22000 and IFS.

The quality of Kruszwica is based on honesty, surety and reliability.

We are the biggest processor of oil seeds and manufacturer of bakery fats in Poland and one of the biggest in Central Europe.

Within food industry, we specialise in manufac-turing and sale of oils and margarine. As Zakłady Tłuszczowe Kruszwica, we own the following lead-ing brands: Kujawski First Pressing Oil, Oliwier, Smakowita, Optima Cardio.

On the market of professionals, we are an engaged partner which offers specialised products for craft workers from confectionery and bakery trades, as well as from gastronomy and large industry.

We create the market by inventing better and better solutions and participating actively in development of our customers.

Let ’s start

THE QUALITY OF KRUSZWICAThe resources, production process, intermediates and final products are strictly supervised and controlled by us. We develop new concepts and product technologies carefully and apply appro-priate conditions for storage and transport. We also introduced Quality Certification System – we have, among other things, the following certificates: ISO 22000, IFS, EFISC, KOSHER & HALAL, Q QUALITY MARK.

BEST FROM PLANTSWe create products of the highest quality based on the goodness coming from plants. The products we offer contain no preservatives or aroma-compounds. Acting in the best interest of the customer, we promote integrated approach towards the food production chain “from the field – to the table” and we are its active participant.

See: Maestra line.

SHORT LABEL Confectioners and bakers are obliged to present the complete list of ingredients they use while producing their goods, regardless of whether they sell it in a packaging or without it. In order not to make the product’s label too long, the intermediates with short list of ingredients should be used.

See: Selecta line

WHITE Products with no colour additives. Perfect for individual interpretation. They do not influence the colour of the final product.

See: Maestra line.

MASS BALANCE Obtaining palm oil is controversial because of its close links with illegal deforestation of rainforests conducted in order to prepare land for the cultivation of oil palms. As a leader in oil and vegetable fats market, we feel responsible for the sustainable development of agriculture. We cooperate with suppliers obtaining palm oil from plantation that do not contribute to the devastation of natural ecosystems and do not affect negatively the people living in the area. We also support the idea of the Roundtable on Sustainable Palm Oil (RSPO) product certification system. We deliver products containing palm oil within Mass Balance and Segregated systems.

See: Maestra line.Patrz linia Maestra.

What should you know about obtaining palm oil?

DID YOU KNOW THAT

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COMPETENCE SUPPORT We provide our Customers not only with highest quality products, but also with competence sup-port. In our everyday activity, we support confectioners and bakers in conducting their businesses.

Within Master’s Academy – the initiative with the aim of developing confectionery and bakery trades – confectioners and bakers can participate in numerous thematic trainings, both live and online, and in inspiring confectionery shows.

Activities within Master’s Academy: • Afternoon Tea with Master’s Academy – tutorial provided by experts in relaxed,

creative atmosphere. • Confectionery workshops for participants with various levels of knowledge

and experience. • Master’s Academy for Schools – the programme promoting the trade of confectioner

and the development of practical skills by young confectioners. • Meetings with world famous Masters of confectionery. • Business Master’s Academy – certified online course concerning the management

in confectionery and bakery.

NON-HYDROGENATED OILS – NEW QUALITY OF OILS In the context of food, the terms “hydrogenated oils” and “partially hydrogenated oils” are used interchangeably. Both of them are names of the same ingredient – fat which becomes solid as a result of partial hydrogenation. The process of partial hydrogenation conducted with the use of oils may cause the production of unhealthy trans fats.

Esterification is a modern method of obtaining solid fats. Negative transformation of fatty acids into trans-fats does not occur during this process. The production of high quality fats containing traces of trans-fats (<1%) compliant with modern nutritional recommendations is based on the oils which underwent esterification process.

Search for products marked with “NH” sign.

Should we choose partially hydrogenated or non-hydrogenated oils?

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Gain access to exclusive events held by Master’s Academy: www.akademiamistrza.pl

Discover the space filled up with inspiration, knowledge and practical tips.

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You should always put puff pastry into the oven heated to

200°C. If the crust bakes too quickly, lower the temperature

or cover the pastry with baking paper. Thus, it will remain

golden.

Secrets of puff pastry

MAESTRA PUFF PASTRY NH MASS BALANCE MARGARINE 80%

MAESTRA PUFF PASTRY MASS BALANCE MARGARINE 80%

Store in dry place in temp.: 4–15°C.

PACKAGING EUROPALLET VALID UNTIL SUGGESTED PROCESSING TEMP. FAT CONTENT

10 kg (5 x 2 kg) 640 kg (64 boxes) 150 days 20 - 22°C 80%




For flaky pastry – puff pastry

Enriched with beta-carotene, which gives it a warm, buttery colour. Does not contain hydrogen-ated oils avoided by conscious eaters.

Perfect flaking effect.

For flaky pastry – puff pastry

Enriched with beta-carotene, which gives it a warm, buttery colour

Excellent pastry for hand and mechanical processing.

APPLICATION

UNIQUE RECIPE

THE EFFECT

ZASTOSOWANIE

UNIQUE RECIPE

THE EFFECT

• No hydrogenated oils – NH.• No preservatives or aroma-compounds.• Proper rolling and folding without breaking and crushing of pastry layers.• Appropriate rising and shape of baked cakes.• Natural butter aroma.• Perfect for customers searching for harder Puff Pastry margarine.

PRODUCT’S FEATURES

• No preservatives or aroma-compounds.• Perfect flaking • Proper rolling and folding without breaking and crushing of pastry layers.• Appropriate rising and shape of baked cakes.


FOR FLAKY PASTRYPREMIUM

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When you make cream which contains yolks, be careful

not to heat it more than to 84°C. The yolks may congeal in

higher temperature.

The secret of perfect cream

MAESTRA KREMOWA NH MASS BALANCE MARGARINE 80%

MAESTRA KREMOWA WHITE MASS BALANCE MARGARINE 80%

Store in dry place in temp.: 4–15°C






For creams, confectionery masses, desserts and fillings

Does not contain hydrogenated oils avoided by conscious eaters.

Perfect to whip. It harmonizes well with butter.

Perfect for white creams, as well as for individual interpre-tation; it does not change the colour or the aroma of the final product.

No aroma-compounds or colour additives.

Due to its white colour and neutral taste, it does not change the taste or the colour of the final product. Distributes colour more quickly and easily.

APPLICATION

UNIQUE RECIPE

THE EFFECT

APPLICATION

UNIQUE RECIPE

THE EFFECT

• No hydrogenated oils – NH.• No preservatives or aroma-compounds.• Stable texture of the cream.• Excellent aeration.• Easy to mix with other ingredients of the cream.


• No preservatives or aroma-compounds.• Stable texture of the cream.• Excellent aeration.• Easy to mix with other ingredients of the crea


FOR CREAMSPREMIUM

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If you do not know the oven, but you have to bake a

cheesecake or a pound cake, it is a good idea to make a

roll-up first. Set the temperature of the oven at 220°C. If the

roll-up is well-baked after 7-8 minutes, it means that the

setting is correct. Yet, if the roll-up is not done after the said

time, you should set the oven at slightly higher tempera-

ture during the next baking.

The secret of baking

MAESTRA CUKIERNICZA NH MASS BALANCE MARGARINE 80%

MAESTRA CUKIERNICZA MASS BALANCE MARGARINE 80%

Store in dry place in temp.: 4–15°C..


10 kg 720 kg (72 boxes) 150 days 20 - 22°C 80%




For baking cakes and cookies, as well as for manu-facture of creams.

Margarine enriched with lecithin and beta-car-otene. Does not contain hydrogenated oils avoided by conscious eaters.

Expands the volume of pastries and makes their structure delicate; whips well.

For baking cakes and cookies, as well as for manufacture of creams.

Margarine of a unique savour, which gives desired taste and aroma to finished pastries.

It blends perfectly with butter and other add-ons, and expands the volume of pastries. The aroma makes creams taste and smell exceptionally.

APPLICATION

UNIQUE RECIPE

THE EFFECT

APPLICATION

UNIQUE RECIPE

THE EFFECT

• No hydrogenated oils – NH.• No preservatives or aroma-compounds.• Excellent aeration while mixing.• Correct texture of confectionery and bakery products.• Unique taste and aroma of the final product.


• No preservatives or aroma-compounds.• Blends easily with butter and other add-ons.• Excellent aeration while mixing.• Correct texture of confectionery and bakery products.• Unique taste and aroma of the final product.• Perfect for creams and a wide range of cakes.


PREMIUM FOR PASTRIES

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NEW OBLIGATIONS OF PRODUCERS

Regulation 1169/2011 obliged food producers (including bakers and confectioners) to display a complete list

of ingredients and information on nutritional value on the package.

Sellers of products without packages were also obliged to display detailed information on the product in a

place which is easily accessible for the customer.

There is more place on the

package to display additional

elements, such as slogans or a

graphics.

The final product does not

contain additives which are no

longer accepted by the con-

sumers: aroma-compounds,

colour additives or preserva-

tives.

The customer’s trust in the

confectioner’s increases. The

number of ingredients is the

simplest indicator of the prod-

uct’s quality.

Advantages of shorter label

1. 2. 3.

How to mark food and avoid

scaring customers with too

long list of ingredients?

GROWING LIST OF INGREDIENTS

Although new regulations aim at meeting trends

and customers’ expectations, food producers not

always find it easy to follow them. The label can

become really long, as confectioners sometimes use

even a dozen of intermediates which contain a few

or more ingredients themselves.

HOW TO MAKE A LABEL SHORTER?

Using such intermediates that have a short list of

ingredients is an effective solution to the problem

of long label. The simpler the products are, the less

ingredients have to be placed on the package of the

final product.

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SELECTA MASS BALANCE MARGARINE 80%



10 kg 720 kg 120 days 20 - 22°C 80%

For baking cakes and cookies, as well as for manufacture of creams.

Universal margarine composed of minimal number of ingredients: palm oil, rapeseed oil and water.

Recipe based on selected ingredients limits the length of the label of the final product.

APPLICATION

UNIQUE RECIPE

THE EFFECT

• Only 3 ingredients.• No preservatives, aroma-compounds, colour additives or salt.• No hydrogenated oils – NH.• A proper plasticity of pastry – a guarantee of high volume pastries.• A strong texture resulting from good aeration while mixing.• A mixture of features of margarine used for baking numerous types of cakes and creamy margarine.


PREMIUM FOR PASTRIES

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Maestro Kolor Oil was composed in such a way to strengthen the intensity of the pastry’s colour.

Thanks to a proper composition of ingredients, Maestro Świeżość Oil makes your products fresh for a longer time.

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Zobacz, co potrafi olej Maestro: www.poznajolej.pl

more f exibility

more intensecolour

more at ractivelook

more moisture

morefreshness

more volume

FEEL THE DIFFERENCE

FOR PASTRIES

MAESTRO KOLOR OIL FOR PASTRIES

MAESTRO ŚWIEŻOŚĆ OIL FOR PASTRIES

Należy przechowywać w suchym i chłodnym pomieszczeniu.


5 l 540 (108 bottles) 150 days 20 - 22°C 100%

Store in cool dry place.


5 l 540 (108 bottles) 150 days 20 - 22°C 100%

For baking cakes and cookies.

Oil with more practical value enriched with lecithin. Rapeseed oil is a basis for the product.

It makes the cake desirably moist and soft for a longer time. The volume of pastries increased by even 10%.*

• More intense colour of pastries, both light and dark.• Extraordinary flexibility of a crumb.• Better mixing of ingredients.• More appropriate moisture of the cake.


• Prolonged freshness and increased volume of final products.• Exceptional moisture and softness of the cake.• Better mixing of ingredients and distribution of add-ons (dried fruits or fruits) in pastry.• Lower water evaporation during baking.


PREMIUM

For baking cakes and cookies.

Oil with more practical value enriched with beta-carotene. Rapeseed oil is a basis for the product.

Increases the intensity of colour of both light and dark pastries. It brings out a mouth-watering look and makes the cake more flexible.

APPLICATION

UNIQUE RECIPE

THE EFFECT

ZASTOSOWANIE

UNIQUE RECIPE

THE EFFECT

*according to bench studies

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Do you want to fry healthily and efficiently? Visit the website:www.maestrosol.pl

Choose fats with good nutrient pro-file and proper chemical composition, with the advantage of monosaturated fatty acids (MUFAs) and low in saturat-ed fatty acids (SAFAs).

Maintain optimal temperature of frying: 175–180°C to prolong the time of use of the oil without overheat-ing it. Take care of the thermostat’s condition.

Maintain an optimal fried food to fat amount ratio at 1:10. The temperature drops and hence donuts absorb more oil when the donut fryer is packed.

Filter frying grease at least once a day. You can prolong frying grease’s life-cycle by up to 50%. Do not let water, crumbs or spices contaminate the grease. Maintain cleanness and functionality of the donut fryer.

Choose liquid and semi-liquid oils for frying donuts, angel wings and crescent rolls to avoid a layer of fat remaining on products when they are cold.

Prepare products before putting them into hot oil: do not de-freeze deep frozen products, dry them neatly and remove excess ice, flour or coating.

Systematically control the degree of decomposition of the fat. Use simple tests measuring the level of polar mol-ecules in the fat (OleoTest, Lipid Test) or electronic measuring tools (Testo, Vito).

Change oil. The regulations oblige you to change oil, when the level of polar molecules in the fat reaches 25%. The fat of a value exceeding the above-mentioned percentage is dan-gerous for your health.

Use only deep-fry oil. While choos-ing the oil, consider the smoke point describing the temperature in which the fat starts to burn. The smoke point should not be higher than 220°C

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GOOD FRYING HABITS

MAESTRO SOL LIQUID FRYING GREASE


PACKAGING EUROPALLET VALID UNTIL SOURCE OF RESOURCES

a 10-litre bucket 550 l (55 buckets)8 months sunflower, rapeseed, palm

bag in box 720 l (72 bag in box)

For deep-frying of donuts, angel wings and Viennese doughnuts.

Liquid frying grease is composed entirely of highest quality vegetable oils: high oleic sunflower oil, rapeseed oil and palm oil from certified Mass Balance cultivations.

Guarantee of the highest cost and labour time efficiency, comfortable process of frying and final effects which amaze customers.

APPLICATION

UNIQUE RECIPE

THE EFFECT

• High smoke point – over 235°C.• High immunity to changes occurring in fat during the process of

deep-frying.• Prolonged time of use even up to 40% in comparison to palm frying

grease.• Neutral taste and aroma of frying grease brings out natural character

and aroma of fried dishes.• Liquid form shortens the time of preheating and makes filtration easier.• Low level of fat absorption by the fried sweets.


PREMIUM FOR DEEP-FRYING

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STANDARDFOR PASTRIES

QUALITA 80% MARGARINE

Qualita 70%MARGARINE







For confectionery and bakery products, as well as for creams, fillings and fondants.

Full-fat 80% margarine in a block.

For confectionery and bakery products, especially for yeast cakes, biscuits, wheat bread and half-confection-ery products.

Universal 70% margarine in a block.

APPLICATION

FORM

APPLICATION

FORM

• Good aeration while mixing.• Easy to mix with other ingredients of the cream.• Correct texture of confectionery and bakery products.




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QUALITA 70% LIQUID MARGARINE FOR PASTRIES



10 l 550 l (55 buckets) 150 days 20 - 22°C 70%

For confectionery and bakery products, as well as for puffy creams, fillings and fondants.

Liquid, for direct use.

APPLICATION

FORM

• No palm oil.• Guarantee of repetitive process.• Liquid form allowing for direct use and shortening the time of preparation of pastry.• Emulsion remains stable while using.• Correct texture of pastry.• Products get stale later.• The aroma which gives an appropriate taste and smell to final products.


STANDARD FOR PASTRIES

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STANDARDQUALITO SUN LIQUID FRYING GREASE

QUALITO PLUSSUNFLOWER, RAPESEED


Liquid frying grease composed of rapeseed and sunflower oils; with no added palm oils.


Semi-liquid frying grease based on rapeseed and palm oils.

APPLICATION

FORM

APPLICATION

FORM

• No palm oil.• No allergens.• High smoke point – over 220°C.• Easy to dose.• Easy to filtrate in low temperatures.


• High smoke point – over 220°C.• High level of stability as a result of mixing appropriate vegetable fats.• Neutral taste and aroma.


FOR DEEP-FRYING



bag in box 10 l 720 l (72 bag in box) 8 months sunflower, rapeseed



a 10-litre bucket 550 l (55 buckets)12 months rapeseed, palm

a 20-litre bucket 660 l (33 buckets)

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QUALITO ULTRAFRYING GREASE IN PACKETS


Frying grease in packets amounting to 0.5 kg. Composed entirely of tropical fats, containing no hydrogenated fats – NH.

APPLICATION

FORM

• No hydrogenated oils – NH.• High smoke point – over 220°C.• Easy to dose.


STANDARD FOR DEEP-FRYING



9 kg (18 x 0,5 kg) 756 kg (84 boxes) 5 months palm, coconut

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ECONOMYFOR PASTRIES

MILAMA 80% MARGARINE FOR CAKES AND COOKIES

MILAMA 80%MARGARINE FOR SHORTCAKES, CAKES AND COOKIES



10 kg 720 kg (72 boxes) 150 days 20 - 22°C 80%



10 kg 640 kg (64 boxes) 150 days 20 - 22°C 80%

For confectionery and bakery products, especially for pound and slab cakes, as well as for shortbread and half-confectionery products.

For confectionery and bakery products, espe-cially for shortbread production.

APPLICATION

APPLICATION



• Easy to mix with other ingredients of the cream.• Correct texture of confectionery and bakery products.


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CUKIERNICZA80% MARGARINE

UNIWERSALNA80% MARGARINE



20 kg 720 kg (72 boxes) 150 days 20 - 22°C 80%



10 kg 720 kg (72 boxes) 150 days 20 - 22°C 80%

For confectionery and bakery products.

For confectionery and bakery products.

APPLICATION

APPLICATION

• Margarine in large blocks.• Easy to mix with other ingredients of the cream.• Correct texture of confectionery and bakery products.

• Universal margarine in large block.• Easy to mix with other ingredients of the cream.



ECONOMY FOR PASTRIES

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TOP QRAPESEED OIL

Store in cool dry place


5 l 108 bottles – 540 items 12 months 20 - 22°C 100%

10 l 72 bottles – 720 items 12 months 20 - 22°C 100%

1,000 l pallet container 6 months 20 - 22°C 100%

For confectionery and bakery products, especially for pound and slab cakes, as well as for half-confectionery products and confectionery and bakery mixtures.

APPLICATION

• Neutral taste and aroma.• High level of stability as a result of including monosaturated fatty acids and antioxidants

in the composition.• Optimal composition of omega-6 and omega-3 fatty acids.


In order to meet the expectations of our

customers, we deliver specialty vegetable

fats of the highest quality. Our offer covers a

wide range of products for comprehensive

use. We have fats compliant with the newest

worldwide trends, including fats produced

based on resources from certified cultiva-

tions, containing no hydrogenated fats, with

decreased level of SAFAs and with no trans-

fats. In cooperation with customers, we cre-

ate products that fulfil their various needs.

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INDUSTRY OILS

APPLICATION NAME OF THE GROUP

PRODUCTS WITH NO

HYDROGENATED FATS

PRODUCTS WITH MINIMUM TFA

LEVELLAURIC FATS

RSPO RESOURCE

/ MASS BALANCE

COLOUR CODE*

FILLINGS SATIN SATIN NH SATIN LT MB

PASTRIES AMADA AMADA NH AMADA LT AMADA CBS MB

TOPPINGS ANTAR ANTAR NH ANTAR LT ANTAR CBS MB

ICE CREAMS ICE ICE NH ICE LT MB

DAIRYING OLMILK OLMILK NH OLFRYT LT MB

FRYING OLFRYT OLFRYT NH OLFRYT LT MB

UNIVERSAL RUBIN RUBIN NH RUBIN LT MB

FOR GASTRONOMY ONYKS ONYKS NH MB

TECHNICAL APPLICATIONS TOPAZ TOPAZ TOPAZ TOPAZ MB

Product No. (different for each product within a given application)

Name extension

Name of the product (name dedicated for the application)

Name of the application

*sample labels

INDUSTRY OILSFats offer is ordered in accordance with the products’ application. We have products which are applied in fillings, pastries, toppings, ice creams, dairying, frying, gastronomy, industry, as well as universal products.

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YOUR SHOPPING LIST

Let ’s start

Let ’s start

ZAKŁADY TŁUSZCZOWE KRUSZWICA S.A. ul. Niepodległości 42, 88-150 Kruszwica

POLAND

www.ztkruszwica.pl

Contact our company’s representative and choose a product that matches your professional activity the best:

Baltic States & Eastern Europe +48 606 802 934

Czech Republic, Slovakia, Scandinavia & Western Europe +48 601 285 907

Central Europe Industrial Customers +48 693 452 155

MARGARINE AND BAKERY FATS - Welcome to … PUFF PASTRY NH MASS BALANCE MARGARINE 80% MAESTRA PUFF...

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Transcript of MARGARINE AND BAKERY FATS - Welcome to … PUFF PASTRY NH MASS BALANCE MARGARINE 80% MAESTRA PUFF...