The company’s principal activities in are ID Consultancy & Services, and Export including : Edible Oils (RBD Palm Oil & Olein), Vegetable Fats(Shortening & Ghee), Refined Glycerine
Specifications :
Refined Palm Oil (RBD PO)
Free Fatty Acid as palmitic (FFA %) 0.1%Max
Iodine Value (Wijs) 50-55
Moisture and Impurities 0.1% Max
Colour, Lovibond 5 ¼“ 3.0R Max
Slip Melting Point (SMP) 33-39
RBD Palm Olein (CP10)
Free Fatty Acid as palmitic (FFA %) 0.1%Max
Iodine Value (Wijs) 56 Min
Moisture and Impurities 0.1% Max
Colour, Lovibond 5 ¼“ 3.0R Max
Cloud Point 10 C Max
Slip Melting Point (SMP) 24 C Max
Refined Bleached and Deodorized (RBD) Palm Olein (CP8)
Free Fatty Acid as palmitic (FFA %) 0.1%Max
Iodine Value (Wijs) 57 Min
Moisture and Impurities 0.1% Max
Colour, Lovibond 5 ¼“ 3.0R Max
Cloud Point 8 C Max
Slip Melting Point (SMP) 24 C Max
All above specifications are standard & PORAM (Palm Oil Refinery Association ) regulations.
Product can supply into below pack:
1) Flexi bag (22MT) = 1 20’ container
2) Consumer pack (1Ltr pouch bag, 3ltr & 5ltr plastic bottle, 10, 20 & 25ltr Jerry can (yellow color) and 18ltr metal tin.
3) Also can supply buyer own brand if they required on consumer pack.
Product can be supplied into 2 Terms:
1) FOB
2) C&F or CIF
Payment terms:
1. 100% LC at sight (bank to bank transaction) (MOQ 5FCL)
2. Min 30% in advance and balance 70% against copy of original BL and other documents. (2FCL & consumer pack)
3. Payment terms may vary depends on quantity and country involved
Documents to be supplied on Export time:
i. Commercial Invoice
ii. Bill of Lading (BL)
iii. Packing List
iv. Certificate of Origin (COO)
v. Certificate of Analysis
vi. Heath Certificate
vii. Copy of Halal Certificate if required
viii. Copy of Kosher Certificate if required
ix. Additional certificate as per FASSI rules & regulations. (for buyers/importers only)
I hope the above information is useful and if you require any further information please feel free to contact me.
Shortening:
A Premium range of trans-free backing fats that provide good crumb structure and improve volume in bread, pastries, and other bakery products. It is also specially formulated for use as frying fats and dough far to prepare bread, biscuits pastries, and other yeast-raised dough to improve the texture and shelf life of the baked products.
The K Short series are non-lauric fats with high resistance to oxidation and are texturized products with low specific weight to impart good plasticity, smooth consistency to facilitate mixing, good leavening, and tendering effect in all dough-based products. Manufacturers prefer to use K Short in doughs and batters in order to impart a crisp and crumbly texture to baked products and increase the plasticity or workability of the dough.
