Margarine - Herco Foodshercofoods.com/doc/20110225Brochure_margarine(pdf).pdfhydrogenated palm oil>...

Herco Foods Bvba Pieter Van Hobokenstraat 7, 2000 Antwerp, Belgium www.hercofoods.com Tel. : +32(0)32907586 Fax : +32(0)34017088 Pagina 1

Herco Foods

Margarine


Margarine and fat play an important role in bakery and pastry products. Not only

they prevail the flavorbase of the finished products, but they also determine the occurrence of

a series of technical features such as the crispyness of a croissant.

We should differentiate between 3 main types of margarines:

1. Cream margarines – Herco Cream and Herco Butter Cream Imitation.

2. Cake- and dough margarines – Herco Cake.

3. Danish- and puff pastry margarines – Herco Pastry.

In this brochure you will find the full information about our different types of margarine;

including full product specifications, applications and packing details.

We have also added several basic recipes.


Cream margarines

This are softer types of margarine for use in (fantasy)creams and for (pie) decoration.

Herco Foods offers 3 types of cream margarine to its customers:

Herco Cream 75: classic cream margarine with 75% fat, 1x10kg carton

Herco Cream 80: classic cream margarine with 80% fat, 1x10kg carton

Herco Butter Cream Imitation: is a ready to use creme au beurre, cream margarine with

added sugar & eggs. – 4x2.75kg per carton.

Applications:

X fantasy creams and pie/cake decorations

X cream for use in waffles and cookies

X for use in javanais

X fillings of pralines and truffles

X flavors can be added easily: vanilla, cocoa, kokos, mokka, …


Herco Cream 75

Sensorial information:

Taste: butterlike

Visual aspect: solid rectangular block

Structure: smooth

Odour: butterodour

Plasticity: soft, creamy

Colour: light yellow

Ingredients declaration:

Vegetable oils and fats < palm oil, rapeseedoil, coconutoil, hydrogenated palmkernel oil,

hydrogenated palm oil> water, emulsifier<polyglycerol esters of fatty acids, mono-and

diglycerides of fatty acids>, acidity regulator<trisodiumcitrate>, acid <citric acid, acetic

acid>, colour < B-carotene> butter flavor.

Nutritional information (theoretically) – per 100 grams product:

Energy value (kJ) 2847 kJ

Energy value (kcal) 676 kcal

Total protein content 0.0g

Total fat content 75.0g

Of which saturated 46.9g

Of which trans unsaturated 0.4g

Of which mono unsaturated 21.7g

Of which poly unsaturated 6.0g

Total carbohydrates 0.0g

Of which sugars (mono-and disaccharides) 0.0g

Dietary fibres 0.0g

Salt (NaCl) 0.0mg

Sodium 0.2mg


Shelf life after production: 1 year

Maximum storage temperature: 14-16°C

Packaging: 10kg cartons

Physical information (typical):

Solids at 15°c 41%

Solids at 20°c 19%

Solids at 30°c 7%

Solids at 35°c 3%

Herco Cream 80


Taste: butterlike


Structure: smooth

Odour: butterodour




Vegetable oils and fats < palm oil, rapeseedoil, coconutoil, hydrogenated palmkernel oil,

hydrogenated palm oil> water, emulsifier<polyglycerol esters of fatty acids, mono-and

diglycerides of fatty acids>, acidity regulator<trisodiumcitrate>, acid <citric acid, acetic

acid>, colour < B-carotene> butter flavor.



Energy value (kJ) 3037kJ










Dietary fibres 0.0g

Salt (NaCl) 0.0mg

Sodium 0.2mg





Solids at 15°c 41%

Solids at 20°c 19%

Solids at 30°c 7%

Solids at 35°c 3%


Herco Butter Cream Imitation

Usage instructions :

Standard recipe and working instructions:

only to be used in the bakery and/or the professional kitchen. Whip up the product. Add the desired

ingredients. Whip up everything into a light mixture.

General advice:

If desired, add flavouring and colouring agents. Can be used in combination with cream butter. The

cream can be frozen.


Taste: butterlike


Structure: smooth

Odour: butterodour




Vegetable oils and fats < palm oil, hydrogenated rapeseed oil, rapeseed oil, coconut oil>; saccharose;

water; butter; whey powder; emulsifier<mono-and diglycerides of fatty acids>; butter flavor;

flavor(vanilline); colour<B-carotene>.













Dietary fibres 0.0g

Salt (NaCl) 0.0mg

Sodium 8.2mg



Packaging: 11kg cartons, 4 x 2.75kg packing


Solids at 10°c 44%

Solids at 15°c 33%

Solids at 20°c 22%

Solids at 25°c 12.5%


Solids at 35°c <2%


Cake- and dough margarines

Can be used in confectionery, biscuit-applications and even in cake-baking and kitchen

applications.

Herco Foods offers 2 types of cake margarine to its customers:

Herco Cake 75: classic cake margarine with 75% fat, 1x10kg cartons

Herco Cake 80: classic cake margarine with 80% fat, 1x10kg cartons

Applications:

X cakes

X pie crust, fat dough

X sand cookies, sablee

X waffles, pancakes

X multipurpose kitchen applications.


Herco Cake 75


Taste: butterlike


Structure: smooth

Odour: butterodour

Plasticity: plastic, kneadable



Vegetable oils and fats <hydrogenated palm oil, palm oil, rapeseedoil> water, emulsifier<soy

lecithin, mono-and diglycerides of fatty acids> acid <lactic acid>, preservative <potassium

sorbate> , colour < B-carotene> butter flavor.












Dietary fibres 0.0g

Salt (NaCl) 0.0mg

Sodium 0.0mg






Solids at 15°c 44%




Herco Cake 80


Taste: as reference, butterlike


Structure: smooth

Odour: odourless, neutral




Vegetable oils and fats <hydrogenated palm oil, palm oil, rapeseedoil> water, emulsifier<soy

lecithin, mono-and diglycerides of fatty acids> acid <lactic acid>, preservative <potassium

sorbate> , colour < B-carotene> butter flavor.













Dietary fibres 0.0g

Salt (NaCl) 0.0mg

Sodium 0.0mg

Shelf life after production: 1 year.




Solids at 15°c 44%





Danish- and puff pastry margarines

Developed for artisanal and semi-industrial production methods of danish and puff

pastry.

Herco Foods offers its clients 4 types of puff pastry margarine:

Herco Pastry 75: puff pastry margarine with 75% fat in sheets, 5x2kg per carton

Herco Pastry 80: puff pastry margarine with 80% fat in sheets, 5x2kg per carton

Herco Pastry 75: puff pastry margarine with 75% fat, 1x10kg per carton

Herco Pastry 80: puff pastry margarine with 80% fat, 1x10kg per carton

Applications:

X croissants

X patty shells

X pastries

X snacks

Our Herco Pastry in sheets is our GOLDEN product. This is a puff pastry/croissant margarine

of superior quality. It has excellent elasticity (does not break), is firm and provides a

homogeneous margarine taste to all your puff pastries. Important: please work with our puff

pastry sheets at temperature of 15-20°C to have optimum results.


Herco Pastry 75.


Taste: butterlike


Structure: smooth

Odour: butterodour




Vegetable oils and fats < palm oil, rapeseedoil, hydrogenated palm oil> water,

emulsifier<sunflower lecithin, mono-and diglycerides of fatty acids>, salt, acid <lactic acid>,

colour < B-carotene> butter flavor, preservative <potassium sorbate>.












Dietary fibres 0.0g

Salt (NaCl) 449.5mg

Sodium 176.8mg


Shelf life after production: year


Packaging:

10kg cartons, 5x2kg sheets

10kg cartons, 1x10kg bloc


Solids at 15°c 56%


Solids at 30°c 26%


Melting point 46°C

HercoPastry 80


Taste: as reference, butterlike


Structure: smooth

Odour: odourless, neutral





Vegetable oils and fats < palm oil, rapeseedoil, hydrogenated palm oil> water,

emulsifier<sunflower lecithin, mono-and diglycerides of fatty acids>, salt, acid <lactic acid>,

colour < B-carotene> butter flavor, preservative <potassium sorbate>.












Dietary fibres 0.0g

Salt (NaCl) 449.5mg

Sodium 176.8mg



Packaging:

10kg cartons, 5x2kg sheets

10kg cartons, 1x10kg bloc


Solids at 15°c 56%


Solids at 30°c 26%


Melting point 46°C


Packing

12.9MT/20ft reefer on pallets

25.8MT/40ft reefer on pallets


Recipes

The chef at work


Quatre quart – standard “butter” cake

Ingredients:

Herco Cake margarine: 250gr

(self-raising) flour: 250gr

Eggs: 4

Sugar: 200-250gr

Working method:

Heat the margarine slightly to 26-27°C. Add the sugar.

Whip during 4 min. at full speed.

Add the eggs. Mix gently with a wooden spoon.

Add the flour, mix a low speed for 1-2 min. and then 1 min. at full speed.

Put the dough in the oven at 180-200°C for approximately 1hour. (for 500gr dough)


Weekend cake

Ingredients:


Fine granulated sugar: 1300gr

Vanille powder

Eggs: 20

Milk: 250gr

Flour: 1300gr

Baking powder: 20gr

Working method:

Put together the cake margarine, granulated sugar and the vanilla powder. Mix with the flat

beater (whip during 4-5min.) until you get a light dough. Add gradually the eggs and milk till

you get a light & smooth batter. Add flour and baking powder. Whip during 1 min. at high

speed. Work with greased baking forms. If wanted you could put some almond flakes at the

bottom of the pans as well for cake decoration. Put in the oven at 180-190°C during

approximately 50 min. (for 500gr dough).


Sweet pastries / Sand Cookies

Ingredients:


Sugar: 225gr

Eggs: 25gr

Flour: 425gr

Baking powder: 3gr

Working method:

Mix the margarine and sugar during 30sec. at low speed. Add the eggs and mix 30 sec. at low

speed. Add flour and mix 30-45sec. at low speed. Laminate the dough until 4mm (in several

stages – do not flatten the dough – use flour). Cut cookies with a cutter and put them on a

baking sheet. Bake at opper 175°C and lower 170°C during 15min.


Pie crust / Fat dough

Ingredients:


Sugar: 500gr

Vanille or lemon juice

Eggs: 4

Flour: 1kg

Baking powder: 3gr

Working method:

Mix margarine, sugar and vanilla/lemon juice with the flat beater.

Add the eggs gradually. Mix flour and baking powder together and add to the dough.

Mix all ingredients at medium speed to a homogeneous batter. Put 15min. in the fridge.

Roll out at 3-4mm, put in baking/pie form. Bake 10-15min at 200°C.

Advice: put a piece of paper with some weights on top of the dough to keep in flat.

With for example flan cake and rice cake the fat dough should not be baked separately in

advance.


Sprits

Ingredients:

Herco Butter Cream Imitation margarine: 700gr

Flour: 550gr

Working procedure:

Whip the margarine 2 x 15 sec. at full speed. Then whip the margarine 5 min. at medium

speed. Add the flour and mix for 1 min.(1a – 1b) Pipe round cookies on greased baking

sheets.(2) Bake 14min. at 175°C in the oven.(3a – 3b)

(1a)

(1b)


(2)

(3a)

(3b)


Sprits

(alternative preparation based on Herco Cream margarine)

Ingredients:

Herco Cream margarine: 375gr

Sugar: 250gr

Salt: 5gr

Eggs: 25gr

Flour: 550gr

Baking powder: 4gr

Working procedure:

Mix the margarine, sugar and salt during 30sec. at low speed. Mix during 3min. at medium

speed. Add the eggs and mix during 2 minutes at medium speed. Add the flour and the

baking powder , mix 30sec. at low speed and 4 min at medium speed. Pipe round cookies on

greased baking sheets. Bake at opper 175°C and lower 170°C during 17min. 5 min. before

the end of the baking time give more topheat to colour the cookies (heater position of opper:

185°C).


Crème au beurre

1.

Based on Herco Butter Cream Imitation margarine.

= a ready to use cream au beurre

Working procedure:

Take 500gr Herco Butter Cream Imitation margarine. Make sure the margarine is at room

temperature (20°C) before whipping. Whip 2 x 15sec. at medium speed. Then whip 2 x 5

min. at full speed. You will get a nice, light cream au beurre.

2.

Based on Herco Cream margarine.

Working procedure:

Take 500gr Herco Cream.(1) Add glucose syrup and eggs.(2a – 2b) Whip for at least 20min

at medium speed.(3) You will get a more firm cream au beurre.(4)

Cream au beurre to be used for cream au beurre pies and pie decorations.(5)

(1)


(2a) (2b)

(3) (4)

(5)


Crème Mousseline

= a nice light crème patissiere

Working procedure:

Mix together during 5 min. an equal amount of Herco Butter Cream imitation margarine and

crème patissiere (milk + sugar + maizena – cornstarch – egg yolk).

Ideal for the filling of boules de berlin(1), choux de paris, eclairs(2) and tartes maison.

(1)

(2)


Croissant dough / Danish pastry

Ingredients:

Flour: 1000gr

Granulated sugar: 110gr

Salt: 20gr

Yeast/baking powder: 30gr

Water: 300gr

Milk: 250gr

(if preferred also 1 ir 2 eggs could be added)

Working procedure:

Knead together all ingredients during 10 min. to make a nice dough. Let the dough rest for 10

min. in the refrigerator. Laminate with Herco Pastry margarine – 500gr. Make 3x3 layers.

Pls respect a resting time of 5 minutes between each layer. Bake 20 minutes at 230°C. Ideal

for croissants (1) and pastries (2).

(1) (2)


Puff pastry (dough) – Dutch method

Ingredients:

Flour: 1000gr

Salt: 20gr

Water: 550gr

Working procedure:

Add all ingredients and make a homogeneous dough. Let the dough rest for 10 min. in the

refrigerator. Laminate with Herco Pastry margarine – 750gr. And make 6x3 layers (1). Pls

respect a resting time of 30min. between each layer.

Puff pastry (dough) – French method

Ingredients:

Flour: 1000gr


Water: 550gr

Herco Pastry margarine: 850gr

Working procedure:

Mix the Herco Cake margarine, flour and water during 2 min. at low speed. Reduce the

dough to a square of 10mm thickness. Fold the Herco Pastry margarine in the dough. Give 2

turns in 3 and let it rest for 45minutes, wrapped in plastic. Pls repeat this for another 2 times.

Shells: reduce half of the dough to 4mm. Cut patties with the patty shell dough cutter

(vidematic). Stab the bottom of the patties 3 times with a fork.


Slices: reduce half of the doygh to 2mm. Put the dough on a baking sheet and stab it 1 time in

length and 1 time in breadth. Cut squares of 25 x 25cm.

Let the products rest for 1 hour. Bake during 15min. Patty shells at opper 250°C and lower

225°C. Patty slices at 230°C.

Ideal for videe (2)

(1)

(2)

Margarine - Herco Foodshercofoods.com/doc/20110225Brochure_margarine(pdf).pdfhydrogenated palm oil>...

Documents

Transcript of Margarine - Herco Foodshercofoods.com/doc/20110225Brochure_margarine(pdf).pdfhydrogenated palm oil>...