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OUR COMPANYFor over a decade LLC Delta Wilmar Ukraine maintains its undisputed leadership position on the fat-and-oil market of Ukraine, CIS and European countries. It has a diverse range of product portfolio consisting of tropical and soft oils, margarines, specialty fats for varied applications and other by-products. In such a way, the company caters to the entire spec-trum of needs of more than 1 000 companies of the fat-and-oil industry all over the world.
LLC “Delta Wilmar Ukraine” is a unique mix of palm and sun�ower oil business. Being a 100% Singapore invested company, we have two plants – one for processing of tropical oils and another – for produc-tion of sun�ower oil. These capacities including our vegetable oil transshipment terminal are located in the ecologically-green area 30 km away from Odessa in Pivdennyi Port.Our top priorities are innovative approach to our prod-ucts, high quality standards, and environmental
friendliness. Our environmental initiatives are aligned with the Ukrainian and international laws in order to minimize the company's ecological footprint.
LLC “Delta Wilmar Ukraine” expanded its geographical coverage from Ukraine to more than 25 countries of the world including India, China, Turkey, Egypt, Italy, Greece, Romania, Russia, Poland, Moldova, Serbia, Azerbaijan, Armenia, Belarus, Kazakhstan, Uzbekistan etc. through relevant investments and associations to cater to the market at large.
INNOVATIONS &CUSTOMIZED SOLUTIONS
Delta Wilmar invests heavily in Research and Develop-ment to continuously re-de�ne the industry standards by providing quality products to its customers. The company also draws relevant research capabilities from its parent company Wilmar from their HQ in Singapore; thereby providing its customers with nothing less than the ‘best’.Product range of the company's plant under the TM Sania fully complies with the European requirements, as it contains a low percentage of trans fats. Therefore, the demand for the Delta Wilmar products continues to grow. With innovative technologies and in-house research Delta Wilmar provides specialized and custom-ized solutions to speci�c niche segments. The company with the strengths of its major shareholder Wilmar participates in various aspects of the entire supply chain from farm to fork, thereby adding value in both intrinsic and extrinsic terms.
CERTIFICATIONSQuality of raw materials and ingredients, as well as the technological process of
production ensures its stable quality and safety.Quality of goods manufactured by LLC «Delta Wilmar Ukraine» is annually noted with awards and diplomas. The production process is con�rmed by certi�cates of compliance with such requirements:
- International certi�cation scheme for food safety management system FSSC 22000;- Quality management system ISO 9001;- Food safety management system ISO 22000;- Feed certi�cation scheme GMP + B1;- ISCC EU;- RSPO MB;- Kosher;- Halal.
Also, as a part of voluntary certi�cation system, all production annualy undergo the certi�cation by UkrSEPRO (Uni�ed State System of Certi�cation and Standardization in Ukraine.
“ W I L M A R I N T E R N A T I O N A L L T D . ” W A S E S T A B L I S H E D I N S I N G A P O R E . I T I S O N E O F T H E L A R G E S T C O M P A N I E S I N T H E W O R L D F O R P R O C E S S I N G O F A G R I C U L T U R A L P R O D U C T S
“ D E L T A E X P O R T S P T E L T D . ”W A S E S T A B L I S H E D
I N S I N G A P O R E
O N D E C E M B E R 2 2 ,“ W I L M A R I N T E R N A T I O N A L L T D . ”A N D “ D E L T A E X P O R T S P T E L T D . ”S E T U P “ D E L T A W I L M A R ” L L CI N U K R A I N E
T H E C O M P A N Y C O M M I S S I O N E D A P L A N T F O R P R O C E S S I N G T H E S U N F L O W E R S E E D S N E X T T O T H E E X I S T I N G C O M P L E X .
“ D E L T A W I L M A R ” L L C ,T H E F I R S T T R O P I C A L O I L
T R A N S S H I P M E N T A N D P R O C E S S I N GC O M P L E X O N T H E T E R R I T O R Y
O F T H E C I S , S T A R T E D T O O P E R A T EA T I T S F U L L C A P A C I T Y
E Q U I P M E N T F O RI N T E R E S T E R E F I C A T I O N A N D
H Y D R O G E N A T I O N W A S U P D A T E D ,A N D C A P A C I T Y I N C R E A S E D
A N E W P R O D U C T I O N L I N E W A S I N S T A L L E D A N D S E T I N O P E R A T I O N . S U C C E S S F U LC O M P L E T I O N O F T H I S P R O J E C TI N C R E A S E S P R O D U C T I O N V O L U M E S B Y 4 0 0 0 T O N S P E R M O N T H
N E W P I L O T P L A N TI N T E N D E D F O R T E S T I N G N E W
I N G R E D I E N T S
B E G I N N I N G O F P R O D U C T I O NO F S U N F L O W E R L E C I T H I N O F P R E M I U M Q U A L I T Y
C O M P L E T EM O D E R N I Z A T I O N O F P L A N T P A C K E D P R O D U C T
J O I N I N G P J S C C H U M A K T OW I L M A R I N T E R N A T I O N A L
C O R P O R A T I O N
D E L T A W I L M A R G R O U P ,A P A R T O F T H E “ W I L M A R I N T E R N A T I O N A L ”
T R A N S N A T I O N A L A G R O - I N D U S T R I A L C O R P O R A T I O NLLC “Delta Wilmar Ukraine” places high
level of signi�cance to its human resources. Apart from bestowed with strong partners and a dynamic Board, the company strongly believes that its success is the collective synergy of its most valuable and intangible human resources. The company creates a platform for its business leaders and sta� by providing them with opportunities of career progression and entrepreneur-ship through various initiatives. More than 600 special-ists work at LLC “Delta Wilmar Ukraine”. Our people are highly motivated and with a disposition of high levels of integrity, are committed to serve our customers with un-paralleled levels of professionalism.
LLC “Delta Wilmar Ukraine” deploys state of the art technology complimented with equipment supplied by the leaders in the industry asDesmetBall estra, GerstenbergSchröder, EuropaCrown, CPM, Buhler, Siemens, Vyncke etc. to provide quality prod ucts to our customers, considerablyreducing the impact of environmental pollution andpreserving the ecology of the Black Sea.
Re�ned bleached deodorized palm oil and Hydrogen-ated RBD palm oil are widely used for production of fats and margarines. RBD/Hydrogenated RBDPO also �nd applications in baking, confectionery and dairy (as milk fat substitute for the manufacturing of prod-ucts with complex fat composition).
RBD / HYDROGENATEDRBD PALM OLEIN
Re�ned bleached deodorized palm olein is used in bakery for production of dough, wa�es, sugar cones, �lling of pastries and chocolates. It is also used in meat industry for production of pates. It decreases the volume of fat needed for frying which contributes to the economic usage from a customer’s view point.
RBD PALM STEARIN
Re�ned bleached deodorized palm stearin is formed during the fractionation of palm oil, after splitting hard and soft products. It is widely used in the di�er-ent recipes of specialized fats and margarines, in the interesteri�cation process for the production of high-quality milk fat replacers, surface-active substances and food emulsi�ers.
we producepalm oil
we producepalm kernel oil
LAURIC OILS
RBD / HYDROGENATEDRBD COCONUT OIL
These are high-quality fatsused for production of margarines and fat products, in dairy (coatings for ice cream, dairy cheese, milk fat substitute, milk contain-ing products) and cosmetic industries.
RBD PALM KERNEL OIL
Re�ned bleached deodorized palm kernel oil is used for production of margarine and fat products, confec-tionery, dairy, bakery and other food industries, as well as in the manufacture of soap.
of the totalvegetable oilmarket – palm oil, – other
• Processing capacity - 2 100 t/day• Packaging Capacity - 900 t/day• Neutralization and Freezing Capacity - 600 t/day• Transesteri�cation capacity - 300 t/day• Hydrogenation capacity - 150 t/day• Production of palm and laurine special fats • Warehouse composition - 18 thousand tons• Capacity for storage of bulk products -100 thousand tons
• Sun�ower processing capacity - 1 700 t/day• Elevator for storage of sun�ower - 30 thousand tons• Extraction Preparation Department• Lecithin production site 7 t/day• Boiler room for husks• Shipment of granular and non-granular meal by car and rail transport
Processing capacityProcessing capacity
PRODUCTION MODEL
2006 year 2014 year
Production model • Product Catalogue LLC “Delta Wilmar Ukraine”
LLC “Delta Wilmar Ukraine”, together with its partner companies is a verti-cally integrated production system - from processing of raw materials to distribution of finished products.
OTHER PRODUCTS• Sun�ower extraction cakegranulated• Sun�ower Lusgagranulated• Sun�ower lecithin
SPECIALIZED FATS• Confectionery fats• General food fat• Culinary fat "Fryer"• Liquid fats for frying• Shortening universal• Fat for wa�e �llings
Delta Vilmar Ukraine LLC also produces high-quality products in accordance with the requirements of the EU Technical Regulations for the Safety of Food Products with a Low Content of Transisomers, Fatty Acid Esters of 3-MKhPD, Fatty Acid Esters of Glycid-ol.
Sun�ower oil is a vegetable oil rich in unsaturated fatty acids. It is perfect for the direct re�ning based on the capacities of the client’s re�nery.The product is available in bulk on vessels and in �exitanks in containers.
SUNFLOWER OIL, HIGH-OLEIC, NOT REFINED, NOT FROZEN
This oil is usually de�ned as having a minimum 80% oleic (mono-unsaturated) acid. It provides very good stability without hydrogenation and has recently enjoyed increased demand in the food processing industries as a trans fatsfree solution. This has created a widening of the premium for HO sun oil and HO sunseeds. This oil is widely used for frying, margarines production, etc.
SUNFLOWER OIL REFINED DEODORIZED, WINTERIZED (RSFO MARK “P”)
RSFO is rich in linoleic and linolenic (0.5%) polyunsatu-rated fatty acids, which are essential for humans. It does not contain cholesterol, preservatives and GMO, has no smell and retains the natural �avor of food during cooking. It does not burn, foam and spray during heating. It is used for production of margarines and cooking fats (during the hydrogenation process) and canned food.
NEUTRALIZED WINTERIZEDSUNFLOWER OIL (NWSFO)
NWSFO is a low in fatty acid value, wax and phosphati-des free vegetable oil.It is perfect for the direct re�ning based on the capacities of the client’s re�nery.
* Physicochemical indicators are standard. Production with other characteristics according to customer requirements is possible.
Margarine«Milk
aroma »
82
17,93
1,5
2,5
1,0
31 – 36
19 – 26
Margarine82% PLT
82
17,93
2,0
2,5
1,0
33 – 36
19 – 23
82
17,93
2,0
2,5
1,0
32 – 37
18 – 28
Margarine«Solnechny»
72
27,93
1,5
2,5
1,0
32 – 37
18 – 28
Margarine«Solnechny»
LT
72
27,93
1,5
2,5
1,0
33 – 36
19 – 23
MargarineDW
NEW-82,S
82
17,93
1,5
2,5
1,0
32 – 36
17 – 22
MargarineDW
NEW-82бS
82
17,93
1,5
2,5
1,0
33 – 36
19 – 23
60
39,93
1,5
2,5
1,0
32 – 37
18 – 28
40
59,93
1,5
2,5
1,0
34 – 38
25 – 32
Margarine«Milk
aromaLT »
82
17,93
1,5
2,5
1,0
33 – 36
19 – 23
Margarine82% P
TRANSFATFREE
Speci�cationMargarine«Stolichny
C»
Margarine«Domashny»
Fat Content, % min.
Moisture & Volatile matters, % max.
Salt value, % max.
Acid value, °К max
Peroxide Value,mmol ½ О/kg, max.
Melting point, °C
SFC at 20 °С, %
TRANSFATFREE
TRANSFATFREE
TRANSFATFREE
TRANSFATFREE
TRANSFATFREE
10
ADVICES FROM OURTECHNOLOGIST
Готовий виріб має порожнечі
PROBLEMSIN THE PROCESSOF SHEET PASTRYCOOKING
CAUSES &SOLUTIONS
Problem Cause & solution
Incorrect baking temperature Baking temperature depends on the type of the oven and ranges from 170 to 250 °СInsu�cient margarine volume during layeringThe volume of margarine during the layering should be from 20 to 100%,depending on the type of the pu� pastry and technologyIncorrect temperature regime of the working area/ in the prooferThe recommended temperature of the working area and dough is 12-16 °СFor the yeast-containing dough the temperature in proofer should not exceed 32 °СIncorrect layeringBased on the type of pu� pastry, the number of margarine layers ranges from 12 to 256Thin dough rolling during the handlingDepending on type of product, the thickness of the �nal rolling ranges from 2 to 12 mm
Dough overproo�ngDepending on the recipe and technology, dough proo�ng takes 20 minutes - 12 hoursHigh content of gluten in the doughGood quality �our or specially selected improvers should be used Insu�cient baking timePu� pastry baking time takes 12-60 minutes depending on the dough weight and oven
Insu�cient time of proo�ng
Depending on the recipe and technology, dough proo�ng takes 20 minutes - 12 hours.
Deformation of the dough surface
To pay special attention to the dough handling in order to avoid stretching or tearing
High content of gluten in the dough
Good quality �our or specially selected improvers should be used
Skinny dough surface
Quick dough handling is needed after the �nal rolling and humidity control in the proofer
Insu�cient time of dough rest between rolling and before handlingFast fan work in the convection ovenLong dough rest is needed in preparation of nonyeasted pu� pastry. The duration of the rest can take upto 12 hours depending from the cooking technology and pu� pastry type
The usage of large amount of �our during the handlingTo control the process of �our adding during the layering and handlingSkinny dough surface during the rest and handlingQuick dough handling is needed after the �nal rolling
Insu�cient layering of the product, fatty taste, dark surface &underbaked center, mar-garine leaks in the process of baking
Yeast pu� pastry settled after baking
Yeast pu� pastry tears during baking
Product falls to one side during the baking
The �nal product has large holes
For puff pastry • Product Catalogue LLC “Delta Wilmar Ukraine”
11
МARGARINESFOR PUFF PASTRY
TRANS
FAT
FREE
Pu� pastrymargarine,
82%
82
17,93
1,5
2,5
1,5
40 – 44
39 – 47
80
19,93
1,5
2,5
2
40 – 44
32 – 38
72
27,93
1,5
2,5
2
40 – 44
39 – 47
80
19,98
0,5
2,5
2
40 – 43
41– 49
FOR
PU
FFPA
STR
Y
Margarines for pu� pastry are used in
confectionery and baking industries.
They are specially created for the dough
layering in the manufacture of semi-�nished prod-
ucts for pu� pastry, croissants, yeast and yeast-free
dough.
BENEFITS:- High lift of the �nal products;- A clear separation of the layers during baking;- Pleasant creamy �avor and aroma of the �nished
product; - No need to mix with the �our;- The dough remains pliable when cooled between
the rolling stages (yeast and yeast-free dough).
Specification
Pu� pastrymargarine,
80%
Pu� pastrymargarine,
72%
Pu� pastrymargarine,
DW NEW-80
TRANS
FAT
FREE
* Speci�cations are standard. Customization is possible based on customer’s requirements.
*** All pu� pastry margarines have convenient packaging – layers/blocks of 2 kg, each layer wrapped in parchment and put in a handy little box of 8/10/20 kg convenient for usage.
Fat content, % min.
Moisture & Volatile matters, % max.
Salt value, % max.
Acid value, °К max
Peroxide value, mmol ½ О/kg, max.
Melting point, °C
SFC at 20 °С, %
Product Catalogue LLC “Delta Wilmar Ukraine” • For puff pastry
12
ADVICES FROM OURTECHNOLOGISTS
PROBLEMS IN THE PROCESSOF COOKING OF BUTTERCREAM ON MILK-SUGARSYRUP WITH MARGARINEFOR CREAMS
CAUSES & SOLUTIONS
Problem Cause & solution
The temperature of the margarine is too high
Need to cool margarine to a temperature below 10 °C
Milk-sugar syrup too thin
To boil the milk-sugar syrup in order to make a solids content of at least 73 +/- 0,2%
Milk-sugar syrup is too warm
To cool the syrup to 20 °C
The syrup is put into the cream all at once or in large portionsTo add the syrup into the cream gradually, in small portions
Milk-sugar syrup curdledThe curdled syrup is unacceptable to use in the production
Unsteady form of cream
Syrup divides from the cream
Nonhomogeneous consistency of cream
BENEFITS:
- Allows creating a cream comparable with dairy butter cream;
- Provides good whipping;
- Keeps the shape, plasticity of homogeneity of cream �llings and decorations;
- Does not require changes of technological schemes and equipment, which worked on dairy butter;
- It is widely used as a layer between short-cakes.
For creams • Product Catalogue LLC “Delta Wilmar Ukraine”
FOR
CR
EAM
S
13
Cream margarine is unique in its
technological characteristics. In
�avor it is comparable with dairy
butter and thus actively used as
a substitute for dairy butter in the manufacture of
creamy semi-�nished products, sou�és and cream.
Its low cost makes the end product more economical
without compromising on the quality.
MARGARINESFOR CREAM
Product Catalogue LLC “Delta Wilmar Ukraine” • For creams
80
19,93
0
2,5
1 31- 35 – summer period
30 - 34 – winter period 22 - 26 – summer period
20 - 24 – winter period
SpecificationMargarine
for cream «For cakes»
Fat Content, % min.
Moisture & Volatile matters, % max.
Salt Value, % max.
Acid Value, °К max
Peroxide Value, mmol ½ О/kg, max.
Melting point, °C
SFC at 20 °С, %
14
SHORTENINGUNIVERSAL
BENEFITS:
- Provide high emulsion stability;- Good whipping with sugar; - Makes the texture homogeneous; - Products remain fresh for a long time; - High organoleptic characteristics; - Dough is pliable for a longer time;- Forming process is easier;- Extended shelf life of the �nal products.
CONFECTIONERYFAT
BENEFITS:
- Creates the easy whipped �lling;- Provides a delicate taste;- Creates superior product consistency; - Easy compatibility with milk fat;- Less fat consumption;- Productivity increases;- Usage with a wide range of confectionery
COOKING FAT “FOR FRYING”This isa universal product with improved fatty acid composition. It is made from re�ned deodorized vegetable oils and fats and highly used for frying and production of pastry products, sugar cookies, butter biscuits, cakes, wa�e �llings, sweets, sweet bars, wa�e cakes, sandwich cakes and in dairy industry. The main advantage is a pure taste and long shelf life of the �nished products.
SHORTENING UNIVERSALOur shortenings are produced from re�ned deodorized modi�ed blended vegetable oils and fats. The �nished products retain the taste for a longer period of time and do not get stale. They are used in baking and confec-tionery industries for the manufacture of kurabie biscuits, di�erent types of shortcakes, short pastry semi-�nished products, sugar cookies, short dough
CONFECTIONERY FATOur confectionery fats product line is
represented by a wide range of products. These fats are produced from re�ned deodorized modi�ed palm oil and its fractions. As per consumer`s request, aromatizers and coloring agents can be added to the recipes. Elevated antioxidant properties provide long shelf life.Confectionery fats add superior quality at low cost to the end products.They are used in confec-tionery industry for production of various sorts of biscuits, cakes, wafers �llings, �llings for sweets, wafer cakes, sticks and etc.
FOOD FAT OFGENERAL PURPOSEFood fat of general purpose provides a good texture to the �nal product, improves its characteristics and the melting curve (SFC - pro�le). It is widely used as a milk fat replacer, as well as in confectionery, baking, cooking, canning and food-concentrates industries.
LIQUID FAT FOR FRYING It is used for cooking of various foods, as well as in the production of di�erent varieties of wa�es. When roasting retains the natural �avor and taste of the �nished product.
* Physicochemical indicators are standard. Production with other characteristics according to customer requirements is possible.
99,7
0,3
0,2
1,0
5 – 15
до 2
99,7
0,3
0,2
1,0
35 – 39
25 – 35
99,8
0,2
0,2
1,0
18-24
0 – 9,0
99,8
0,2
0,2
1,0
24 – 35
8 – 15
99,8
0,2
0,2
1,0
32 – 36
29 – 41
Confectioneryfat ”SANIA” “S”
Confectioneryfat”SANIA”,
“VNS”
Liquid fat for fryer “О”
Liquid fat for fryer
“К”
Сulinary fryer fat
99,8
0,2
0,2
1,0
36 – 39
20 – 30
Shortening Universal
99,7
0,3
0,2
1,0
39 – 45
33 – 41
Confectioneryfat ”SANIA”, “К”
99,7
0,3
0,2
1,0
33 – 36
33 – 42
99,8
0,2
0,2
1,0
33 – 36
19 – 23
Shortening Universal “LT”
99,7
0,3
0,2
1,0
35 – 38
35 – 45
Confectioneryfat
”SANIA”, “ХТ”
Confectio-nery fat
”SANIA”, “Х”Specification
NOTRNS
FATS
NOTRNS
FATS
NOTRNS
FATS
NOTRNS
FATS
NOTRNS
FATS
NOTRNS
FATS
Fat content, % min.
Moisture & Volatile matters, % max.
Acid Value,
mg КОН/g, max.
Peroxide value,mmol ½ О/kg, max.
Melting point, °C
SFC at 20 °С, %
16
COCOA BUTTER EQUIVALENT (CBE)CBE is a blend of palm and exotic vegetable fats, which were specially selected, fractionated and carefully re�ned to resemble cocoa butter in all chemical and physical parameters. We distribute WILCHOC CBE series of fats, which are fully compatible with cocoa butter and share the similar crystallization and melting pro�le. They impart strong heat resistance and excellent melting characteristics to various types of chocolate products. WILCHOC is ideal for chocolate confectionery. It can replace cocoa butter completely or partially.
COCOA BUTTER NON-LAURICREPLACER (CBR)Non-lauric cocoa butter replacer (CBR) derived from fractionated and hydrogenated palm oil. We distribute the WILLARINE CBR series which can replace cocoa butter at a 20% level. Having a high solid content, it imparts excellent stability to both chocolate and confectionery coating at higher temperature. WILLAR-INE does not impart soapy after taste. It is an ideal non-lauric and non tempering fat for coating. CBR provides easy handling in production process, good gloss of �nished product, long shelf life and resistance to bloom.
COCOA BUTTER LAURIC BASEDCOCOA BUTTER LAURIC SUBSTITUTE (CBS)Lauric based cocoa butter substitute (CBS) is manufac-tured under selective conditions of re�ned, bleached, deodorized, and hydrogenated process. It is an excel-lent substitute for cocoa butter in confectionery coatings and shaped confectionary products. We distribute ULTRA CHOCO and WILKOTE series of CBS. ULTRA CHOCO is an ideal fat to be used for moulded bars, enrobed/coated, and panned product applica-tions. WILKOTE is widely used in bakery and confec-tionery applications such as cream �lling in biscuit, wafers, caramel and vermicelli.
For chocolate products • Product Catalogue LLC “Delta Wilmar Ukraine”
IMPORT OF CBE, CBS & CBRWE IMPORT WORLD-KNOWN SERIES OF CBE, CBS AND CBR PRODUCED BY WILMAR INTERNATIONAL COMPANY
KEY DISADVANTAGES OFCOCOA BUTTER:
- High price and willingness to quality changes;- Instability of its structure and properties;- The requirement of special tempering conditions in
order to receive a stable crystal structure;- Unstable gloss of chocolate products;- The complexity of the technological process of
chocolate products manufacturing with cacao butter usage.
KEY ADVANTAGES OFCOCOA BUTTER EQUIVALENTS:
- Provide good taste and gloss to products;- Have a triglyceride composition similar to cocoa
butter;- Make the milk chocolate more hard, brittle and
crispy;- Increases resistance to fat bloom and shelf life of
the �nished product;- Reduces the cost of the �nished product.
0,1
33 – 42
0,1
72–77
33–36
70–75
33–36
95
маx. 1г I2 / 100г
70
4–8
72
7 маx.
80
4 маx.
87–92
50–55
80–85
50–55
87–92
55–60
75–85
50–55
0,1
33,5 – 35,5
0,1
0,134–36 36–38 38–42 33–36 33–36 34–38 35–40
0,1 0,1
0,1
Speci�cation
Cocoa butterequivalent
(CBE) Cocoa butter lauric
substitute (CBS) Cocoa butter non-lauric
replacer (CBR)
Moisture & Impurities, % max.
Melting point, °C
Free fatty acid (as Lauric acid),% max.
SFC at 20°С, %
Iodine value, Wijs
17
КR-1/1
38–42
0,1
1
99,8
0,2
1
41–51
КR-2
35–38
0,1
99,8
0,2
0,2
48–54
48–54
КR-3
33,5-37,5
0,2
1
99,8
0,2
50
57–62
КR-4
33–36
0,1
1
99,8
0,2
1
33–42
КR-5
30–34
0,1
99,8
0,2
1
1
10–15
КR-6/1
31–34
0,1
1
99,8
0,2
19-24
1,0
КR-7
35–39
0,2
1
99,8
0,2
1
25–31
35–37,5
0,2
1
99,8
0,2
45
72–86
FATS FOR CHOCOLATEPRODUCTS & CHOCOLATES
Cocoa butter is the most importantcomponent in productionconfectionery, however, it signi�cantly
increases the cost of production. The use of cocoa butter substitutes and equivalents not only reduces the cost of confectionery production, but also simpli�es the production process.Alternatives to cocoa butter are divided into two main groups - fats that require temperation (equi- valents of cocoa butter - CBE), as well as fats that do not require temperation (laurine cocoa butter substitutes - CBS and non-laurine cocoa butter substitutes - CBR).
VEGETABLE NON-LAURINE SUBSTITUTE FOR COCOA BUTTERIt is used to prepare confectionery glaze, which is used to glaze all types of confectionery products - sweets, biscuits, marshmallows, marmalade, make sweet tiles, confectionery masses for candy cases, in ice cream glaze. This fat is resistant to oxidation. Does not require tempering. The glaze prepared with this fat has a magni�cent gloss that does not disappear during storage. It is compatible with cocoa butter, which can make up 20% of the total fat content. This makes it possible to use a variety of cocoa powder and small amounts of cocoa grated and cocoa butter in the glaze formulation, resulting in a pronounced chocolate taste.
Vegetable non-aurine substitute for cocoa butter in the batch number "K" is based on non-aurine type fats, used in the confectionery and bakery industries, for the manufacture of confectionery glaze. It can be used to produce solid �llings in combination with other non-auric vegetable fats.Vegetable non-laurine cocoa butter fat "880LT" - premium fat, used in the confectionery industry, for the manufacture of confectionery glaze. It can be used to produce solid �llings. Does not contain fatty acid transisomers.
CONFECTIONERY FATS FOR CHOCOLATE PRODUCTS, "KR-1-KR-7" CANDYConfectionery fats do not contain lauric fats, so they do not have a soap taste. Compatible with other fats, suitable for �llings that include cocoa butter, butter and liquid nut oils. Resistant to oxidation. They are used in the confectionery and bakery industries in the manufacture of chocolate products, candy cases, wa�e �llings and biscuits, as well as for confectionery glaze.
FOR
CH
OC
OLA
TEPR
OD
UC
TSSpeci�cation
Confectionery fat for chocolate productsand chocolates (non-lauric)
Vegetablefat cocoa
butter substitute
(non-lauric)
Melting point, °C
Acid Value, mg КОН/g, max.
Peroxide Value, mmol ½ О/kg, max.
Fat Content , % min.
Moisture & Volatile matters, % max.
Olein Acid trans isomer mass content,% max.
SFC at 20°С, %
* Speci�cations are standard. Customization is possible based on customer’s requirements.
Product Catalogue LLC “Delta Wilmar Ukraine” • For chocolate products
18
FATS FOR DAIRY INDUSTRYMilk fat replacers refer to a special purpose fats, produced on a base of re�ned deodorized oils and fats and natu
ral dyes (on customer demand). We developed the assortment range of Z100 – Z502 MFR series which correspondsall customers’ requirements.
MILK FAT REPLACER Z100 SERIESThe special features of the product include improved compatibility with milk fat, the possibility to use it on the production lines equipped for traditional dairy products. MILK FAT REPLACER Z200 SERIESThe range of Z200 series of products were developed to correspond to customer’s requirements. The special features of the product include the absence of Trans Fats, the optimal melting temperature, and good organoleptic characteristics if used as a base for ice cream or other dairy products.
MILK FAT REPLACER Z300 SERIESMFR Z300 series increases the shelf life of the �nished products due to the minimum content of free fatty acids, low peroxide value (which indicates a high oxidative stability of fats), minimum content of trans fatty acids and the absence of GM components. It is used in the dairy industry for production of ferment-ed milk products, hard cheeses, spreads, ice cream, in the confectionery and bakery industries.
MILK FAT REPLACER Z500 SERIESIt is used in the dairy industry for the production of fermented milk products and cheeses. Cheese prod-uct made from milk fat replacer Z500 will accurately simulate the appearance and functional properties of the natural cheese (hardness, easy cutting, melting features, etc.)
Organoleptic parameters of our MFR
Taste and smell
Consistency
Color
Without extraneous tastes and smells. When adding�avor - taste and smelladded �avouring agent
Weight fraction of moisture, %, maximumMass fraction of solidstriglycerides at temperature20 ° С,%
Mass fraction of transisomersoleic acid,%, max.
Acid number, mg KOH/g,not more thanPeroxide number, mmol½ O/kg, no more
* The speci�ed speci�cations are standard. It is possible to manufacture products according to the customer speci�cation.
30 – 36
0,2
1,0
99,8
0,2
20 – 27
1,0
Z100 -Z102
Z200 -Z202
Z300 -Z302
Z303 Z380 Z500 -Z502
Z500 -Z502L
33 – 36
0,2
1,0
99,8
0,2
19 – 23
1,0
31 – 36
0,2
1,0
99,8
0,2
19 – 26
8,0
32 – 37
0,2
1,0
99,8
0,2
18 – 28
10,0
34 – 38
0,2
1,0
99,8
0,2
мин. 84
1,0
30 – 35
0,2
1,0
99,8
0,2
20 – 26
20,0
30 – 35
0,2
1,0
99,8
0,2
20 – 26
2,0
TRANS
FAT
FREE
TRANS
FAT
FREE
TRANS
FAT
FREE
TRANS
FAT
FREE
Specification
19
OTHER PRODUCTS
12
16,5
450
Lecithinnutritional
The color number of the 10% solution in toluene, ml. iodine, no more
Color number compared to Gardner scale (10% solution in toluene), not more than
Mass fraction of water,%, not more
Mass fraction of substances insoluble in acetone,% not less
Mass fraction of substances insoluble in hexane,%, not more than
Acid number of lecithin, mg. KOH / h, no more
Peroxide value, mmol / kg, ½ Oh, not more
Brookfield Viscosity, for current lecithins at 25 ° C. not more
60
11
0, 8
62, 0
0, 3
30, 0
5, 0
12500
39
19
12,5
APPOINTMENT: For use in the food industry as emulsi�ers, stabilizers, antioxidants, synergists of antioxidants, wet retention agents, baking cosmetic enhancer.
LECITHIN FOOD “WILLEC SUN GOLD”
MFR
OTH
ERPR
OD
UC
TS
HIGH PROTEINSUNFLOWERMEAL IN PELLETS
Based on consumers’ requirements, we can produce sun�ower meal with
39-42% protein. High protein and low �ber content sun�ower meal comes from e�cient dehulling system. Sun�ower meal is available in bulk on vessels and in containers.
FIELD OF USAGE:High protein sun�ower meal suits well for animal/poultry feed. It is a valuable source of calcium, phosphorus and B vitamins.
SUNFLOWER SEEDHULL IN PELLETS
Sun�ower hull the by-product of the dehulling of sun�ower seeds before they are used for oil extrac-tion. Sun�ower seeds contain about 26-28% of hulls that are often removed before oil extraction during production of high quality oil and meal. FIELD OF USAGE:Sun�ower hull is widely used as a biofuel to power oil mills in order to replace coal, and therefore environ-mentally friendly.
Speci�cation
Speci�cation
Speci�cation
Sun�ower meal in pellets
Protein, % min.
Fiber, % max.
Moisture, % max.
* Based on consumers’ requirements, we can produce sun�ower meal with 42% protein.
Sun�ower hull in pellets
Moisture, % max
Calorific value, Mj/kg min
Bulk density, kg/m3 min
Other products • Product Catalogue LLC “Delta Wilmar Ukraine”
JOINING “CHUMAK” TO WILMAR INTERNATIONAL CORPORATION
57,40 61,80 66,60 69,10
71,10 71,42 73,56
H I S T O R Y2019
2014 THE WORLD'S FIRST KETCHUP OF YELLOW TOMATOES
2011 LAUNCH OF A PASTA FACTORY.
"CHUMAK" - THE LARGEST FACTORY IN CENTRAL AND EASTERN EUROPE FOR THE PROCESSING OF FRESH TOMATOES
“CHUMAK” COMPANY BEGAN PRODUCING THE FIRST KETCHUP IN UKRAINE
1996
ABOUT COMPANY“Chumak” is one of the most recognized producers of food products in Ukraine, which produces ketchup, mayonnaise, tomato paste, sauces and pasta. The company was founded in 1996 by Swed-ish businessmen in Kakhovka (Kherson region) and today is one of the largest tomato processors in the CIS with an annual processing capacity of up to 89,000 tons.
69,10
MODERN TECHNOLOGIES
We use the latest innovative technology and equipment produced by such leaders as Tetra Pak, Volpak, Bossar, Selo and others.
GREAT LOCATION
Chumak's production facilities are located on the fertile �elds of Ukraine, in the middle of the world’s biggest irrigation system. There are about 240 sunny days per year and favorable soil, ensuring the naturalness and freshness of raw materials for our products.
QUALITY CONTROL
Our production process is certi�ed according to DSTU ISO 9001:2009, DSTU ISO 22000:2007 and BRC Global standards, we regularly pass inspections of our clients and independent audits.
2007
20
“Chumak” Company History
1430 employees
S T R U C T U R E2 P L A N T S
TOTAL CAPACITY: 89 000
TONS PER YEAR
including67 000 tons
of TOMATO PRODUCT
22 000 tonsof MAYONNAISE-BASED
PRODUCT
tomato paste
mayonnaisesauces
ketchup
preservation
juice
WAREHOUSE CAPACITY
16 000 pallets
snacks
pasta
partners
21
Structure “Chumak”
CH
UM
AK
22
Produ�ts “Chumak”
P R O D U C T S
73,56
TO MATO PA S T EA N D P R O D U C TSO N T H E BA S I S O F TO MATO
Composition: drinking water, tomatopaste, white sugar, thickener - 1422,salt, regulator acidity - acetic acidice, spices or extracts spices (paprika,onion, coriander, cumin, black pepper,
thyme, garlic), a natural extract of the sweet herb SteviaGreenleaf.
Tomato ketchup "To the kebab", bucket 5kg.
Composition: tomatoes, salt, sodium benzonate, potassium sorbate, citric acid, lactic acidStorage conditions and shelf life:store at temperature from 0°C to +18 °C
and at relative humidity not more than 75%. Open package should be stored at temperature of from 0 °C to +6 °С not more than 30 days.Box / Pallet 1000g. Box / Pallet 5000g.Quantity in the box: 6 Quantity in the box: 1Quantity on a pallet: 432 Quantity on a pallet: 72Shelf life: 12 months.
Storage conditions Box / Palletand shelf life: Quantity in the box: 15 0°С +18°С Quantity on a pallet: 750Shelf life: 9 months.
Composition: drinking water, tomatopasta, white sugar, table salt,thickener - starch modi�ed, acid regulatoracetic acid, spices or spice extracts (onions, garlic, cumin, cinnamon, black
pepper, cloves, chilli), a natural extract of the sweet herb Stevia Greenleaf.Storage conditions Box / Palletand shelf life: Quantity in the box: 1 0 °С +18 °С Quantity on a pallet: 72 Shelf life: 12 months.
Store at temperature from +0 °C to +25 °C and at relative humidity under 75%. Open package should be stored at temperature of from 0°C to +6 °С not more than 14 days.Shelf life: 12 months. Box / Pallet Quantity in the box: 4
store at temperature from +0 °C to +25 °C and at relative humidity not more than 75% Open package should be stored at temperature of from +0 °C to +6 °С not more than 3 days.Shelf life: 4 months. Box / Pallet Quantity in the box: 1 Quantity on a pallet: 72
Storage conditions and shelf life:store at temperature from +0 °C to +25 °C and at relative humidity not more than 75% Open package should be stored at temperature of from + 2 °C to +6 °С not more than 60 days.Shelf life: 12 months. Box / Pallet Quantity in the box: 6 Quantity on a pallet: 432
Chumak pasta in assort-ment:Weight from 350 to 800 gQuantity in a box: from 12-28 pieces.Number on the pallet: from 432 to 1596 pcs.
Our delicious pasta is 100% natural, made with the highest quality wheat. It remains excellent shape and does not stick together after cooking. High-quality wheat. Non-GMO. No Dyes
store at temperature from +0 °C to +25 °C and at relative humidity not more than 75% Open package should be stored at temperature of from +0 °C to +6 °С not more than 3 days.Shelf life: 4 months. Box / Pallet Quantity in the box: 1 Quantity on a pallet: 72
Pasta Prima pasta in assortment:
Weight from 400 to 800 gQuantity in a box: from
12-20 pieces.Number on the pallet: from 432 to 1120 pcs.