Budge Budge Refineries Ltd.

Manufacturers and Refiners and Importers of Various Kinds of Edible Oils.

(An ISO: 9001: 2008 Certified Company)
Regd. Office & Factory: 23B , A. M. Ghosh Road , Budge Budge, District - 24 Parganas (S), West Bengal, Pin code- 700137, India.
Phone: +91 33 24803791 / 94 Fax: +91 33 24803795
Sales and Marketing Office: P-336, CIT Road, Scheme VI-M, 2nd floor, Phool Bagan, Kankurgachi, Kolkata-700 054, West Bengal, India.
Phone: +91 33 40069071 Fax +91 33 40069072 Email: sales.bbrl@ediblegroup.in , admin@bbrl.co.in

Reference No
E 003
PRODUCT DATA SHEET
Revision No
2
NB SHORT 468
Last Amended Date
01.01.2020
Issue Date

01.04.2019
Page No
1 of 2

Description : NB Short 468 is a good quality Bakery Shortening made from Refined Palm Oil and
its edible fraction.

Intended Use : NB Short 468 is extensively used for Baking & Confectionery industries

It is suitable for general purpose baking under varied climatic conditions

It can be used as dough fat for preparation of bread, biscuits, pastries and other
products.

It can also be used for standard pan bread

Ingredient : NB Short 468 is made of Refined Palm Oil & its edible fraction.
Statement

Storage & Shelf : NB Short 468 is to be stored below 30°C. in aforesaid storage
Life
conditions the product can be used up to six months.

Packaging : 15 Kg & 20 kg cartons with PE liners

Certifications : This product is certified Halal & Kosher

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 Budge Budge Refineries Ltd.
Manufacturers and Refiners and Importers of Various Kinds of Edible Oils.
(An ISO: 9001: 2008 Certified Company)
Regd. Office & Factory: 23B , A. M. Ghosh Road , Budge Budge, District - 24 Parganas (S), West Bengal, Pin code- 700137, India.
Phone: +91 33 24803791 / 94 Fax: +91 33 24803795
Sales and Marketing Office: P-336, CIT Road, Scheme VI-M, 2nd floor, Phool Bagan, Kankurgachi, Kolkata-700 054, West Bengal, India.
Phone: +91 33 40069071 Fax +91 33 40069072 Email: sales.bbrl@ediblegroup.in , admin@bbrl.co.in

PHYSICAL & CHEMICAL PROPERTIES

Ex. Works Units/Level Specifications Method
FFA (% as Palmitic) Max 0.10 AOCS Ca 5a-40
Moisture & Impurities (%) Max 0.10 AOCS Ca 2c-25
Slip Melting Point (°C) Min 46 To 48 AOCS Cc 3-25
Iodine Value (Wijs) Max 30 to 46 AOCS Cd 1b-87
Colour (5.25 Lovibond cell) Max 3.0R AOCS Cc 13e-92
Peroxide value Max 1.0 AOCS Cd 3-25
SFC (puls NMR) (%) 20°C 40 To 57
25°C 30 To 47
30°C 20 To 38
35°C 15 To 30
40°C 08 To 22

TYPICAL NUTRITIONAL INFORMATION

Content Units/100g Content Units/100g

Energy 900 KCAL Trans fat 1 g Max
Total Fat 100 g Carbohydrate 0g
Saturated Fat 75 g Sugar 0g
Monounsaturated 15 g Protein 0g

Issued By Accepted By Approved By

Signature Partha Pratim Das J.P. Singh Pankaj Keshan

Designation Senior Chemist VP Works Authorized Signatory

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