DELTA WILMAR ENG 26.04

PRODUCTCATALOGUE

6, Industrialnaya str., Yuzhne, Odessa region, Ukraine, 65481Tel./fax: +38 048 734 64 78/79 E-mail: o�[email protected]

www.deltawilmar.com

CORPORATEPROFILE

FOR CHOCOLATEPRODUCTS

FATS FORDAIRY INDUSTRY

TROPICALOILS SPECIALTY FATS

SUNFLOWEROIL FOR CREAMMARGARINES

FORPUFF PASTRY

CORPORATEPROFILE

FOR CHOCOLATEPRODUCTS

FATS FORDAIRY INDUSTRY

TROPICALOILS SPECIALTY FATS

SUNFLOWEROIL FOR CREAMMARGARINES

FORPUFF PASTRY

2

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.

Corporate profile • Product Catalogue LLC “Delta Wilmar Ukraine”

3

2016

2017

2015

2014

2006

2004

1993

1991

2018

2019

2020

CO

RPO

RA

TEPR

OFI

LE

CREATING HEALTH WITH WEALTH

ENVIRONMENTALCARE

“ 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.

Plants in Ukraine Permanentemployees

productionshops

SUCCESS STRATEGY

“Product Catalogue LLC “Delta Wilmar Ukraine” • Success strategy”

USА

EU-28

Іndia

PakistanChina

Bangladesh

Source: oil world, www.oilworld.de

PALM OIL

Total:48,824

5,385Others

Ма

laysia І

ndon

esi

a16

,47

2

26,

96

7

2011/12

160

140

120

100

80

60

40

20

0

2012/13 2013/14 2014/15 2015/16 2016/17 2017/18

Supply ConsumptionTotal:70,365

11,2Others

Ма

laysia Іn

don

esi

a19

,34

0

34,

85

0

48,10 51,20 56,50 58,50 61,20 61,91 63,21

57,40 61,80 66,60 69,10 71,10 71,42 73,56

ТОP-PRODECERS

МАЛАЙЗІЯ

ІНДОНЕЗІЯ

МАLAYSIA

ІNDONESIA

9

70

79

46

49

65

10

Opening Stock

Production

World Supply

Іmport

Consumption

Ending Stock

Еxport

2018/19

78,88

65,15

14%5% 17%

3% 18%40%

Іndia8 608

EU-286 700China

5 200Pakistan3 100

3%

Egypt1 250

3%

Ukraine215

USA1 529

Others18 986

Total: 45 588 thousand mt

4

WORLD SUPPLY & DEMANDforecast 2018/19 МY (oct-sep), mln. mt

WORLD PRODUCTIONPALM OIL

forecast 2018/19 МY (oct-sep),thousand mt

WORLD EXPORTOF PALM OIL

forecast 2018/19 МY (oct-sep),thousand mt

MAJOR IMPORTERS PALM OIL

forecast 2018/19 МY (oct-sep), thousand mt

WORLD SUPPLY & CONSUMPTION,PALM OIL, MLN MT

Tropical oils • Product Catalogue LLC “Delta Wilmar Ukraine”

5

�ROPICAL OILSPALM OIL AND�TS FRACTIONS

56%

44%

56%

44%

PULP

KERNELRBD / HYDROGENATEDRBD PALM OIL

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

16 kinds of oils.

Product Catalogue LLC “Delta Wilmar Ukraine” • Tropical oils

Semi�rm

33 – 39

0,1

50 – 55

1,0

0,2

Liquid

18– 24

0,1

54 – 59

1,0

0,2

Solid

48 – 53

0,1

32 – 46

1,0

0,2

RBDpalm

oil

RBDpalmоlein

RBDpalm

stearineSpeci�cation

Consistence, at 20 °C

Melting point, °C

Moisture & Volatilematters, % max.

Iodine value, g I2 / 100 g

Peroxide value,Mmol/kg½ О max.

Acid value,mgКОН/g, max.

7

Speci�cationRBD

coconutoil

HydrogenatedRBD

coconutoil

RBDpalm

kernel oil

Melting point, °С

Moisture & Volatilematters, % max.

Iodine value, g I2 / 100 g

Peroxide value,Mmol/kg½ О max.

Acid value,mgКОН/g, max.

20-29

0,1

7 – 14

1,0

0,2

34-38

0,2

до 1,0

1,0

0,2

22-30

0,2

12 – 20

1,0

0,2

• 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.

Weighing anddischarge

Drying

SUNFLOWER SEED OIL PRODUCTION PLANT

COMMISSIONED COMMISSIONED

TROPICAL OILS PROCESSING PLANT

Lecithin

Dehulling

Pressing

Hull forboiler-house

Hull in pellets

Oil

Oil

Oil ExtractionHydration

Cake

Meal

Storage

Re�ning Neutralizing

Hydrogenization/Interesteri�cation Winterization

Fractionation

Re�ning Re�ning

Mixing

Adding water and ingredients

PasteurizingCooling

WarehouseOil

warehouse

Packaging

Product Catalogue LLC “Delta Wilmar Ukraine” • Our products

OUR PRODUCTSTROPICAL OILS• Palm oil ROD• Olein palm rod• Stearin palm ROD• Coconut ROD oil• Palm kernel oil ROD• Hydrogenated oils (salomas) ROD

SUNFLOWER OIL

• Sun�ower oil not re�ned• Sun�ower oil highly oleic unre�ned not frozen• Sun�ower oil re�ned fenced• Sun�ower oil re�ned deodorisedmarks P• Sun�ower oil re�nedsome deodorised brand P with vita-mins, antioxidants, defoamer.

SPECIALTY MARGARINES

• Margarines canteens forsand, sugar dough, forbakery industry.• Margarines for layered dough• Margarine for creams

FATS FOR CHOCOLATEPRODUCTS• Confectionery fatsfor chocolate products, sweets "KR-1/1" - "KR-7"• Non-auric vegetable fats cocoa butter substitutes, code "880LT "/" K"• Cocoa butter equivalents (CBE import)• Laurine cocoa butter substitutes(CBS, import)• Cocoa butter substitutesnon-auric (CBR, import)

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.

MILK FAT SUBSTITUTES• Milk Fat Substitute (DFL) «Z 100-Z102»• Milk Fat Substitute (DFL) «Z 200-Z203»• Milk Fat Substitute (DFL) «Z 300-Z305»• Milk Fat Substitute (DFL) «Z 500-Z502»• Milk Fat Substitute (DFL) «Z380»

6

SUNFLOWER OILEXPORT

Total: 1 171

Total: 5 320

Іndia

China

Netherlands

Spain

Іtaly

Іrak

Іran

Мalaysia

France

United Kingdom

2 417

458

347

330

321

264

127

91

89

84

792

45%

9%

7%

6%

6%

5%

2%

2%

2%

2%

15% Other countries

93

5 793

1

5 887

5 320

5 765

445

122

2%

347330

321

89

84

26% 24% 24% 6% 6%

United Kingdom

Nitherlands

France

Spain

Italy

SUNFLOWER OIL EXPORTFROM UKRAINE TO EUROPE

in 2018/2019, thsd mt

EXPORT OF SUNFLOWER OILFROM UKRAINE

in 2018/2019, thsd mt

БАЛАНС ПРЕДЛОЖЕНИЯ ИРАСПРЕДЕЛЕНИЯ

ПОДСОЛНЕЧНОГО МАСАВ УКРАИНЕ 2016/17 г., тыс. тонн

BALANCE OF SUPPLYAND DISTRIBUTION OF

SUNFLOWER OIL IN UKRAINEin 2018/2019, thsd mt

Opening stocks

Production

Import

SUPPLY

Consumption

Export

SUPPLY

Ending stocks

Reserves / distribution

Sunflower oil • Product Catalogue LLC “Delta Wilmar Ukraine”

7

SUNFLOWER OIL

458

1 1712 417

9%

China

EUІndia

25% 45%

Total:4 046

29%all sunflower oilexportedto EU countries

SUNFLOWER OIL CRUDENOT WINTERIZED

TOP OF WORLD IMPORTERSSUNFLOWER OIL

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.

SUN

FLO

WER

OIL

Product Catalogue LLC “Delta Wilmar Ukraine” • Sunflower oil

1,5 0,5 0,2

0,2 0,1 0,1

125-145

15,0 10

10 10 10

80,0

15,0

Speci�cation High oleicCSFO

NWSFO RSFOMark “P”

FFA (as oleic),% max

Moisture &Impurities,% max.

Iodine value,g I2 / 100 g

Oleic Acid,% min.

Color as Lovibond(5.25''), red

Peroxide value,Mmol/kg½О max.

* Speci�cations are standard. Customization is possible based on customer’s requirements.

8

EU-28

СIS

PAKISTAN

ІNDIA

BRASIL

OTHER

Total: 9 606

Total: 1 660

OthersEU-28 СIS Pakistan Іndia Russia

2090

26%

1660

13%

940

11%

2855

31%

Total: 2 089

OthersPoland Germany UnitedKingdom

Belgium Nether-lands

320

15%

327

17%

275

14%

190

9%

215

10%

762

35%

Russia

Ukraine

Others

1 236 / 66%

220 / 22%

204 / 12%

МАRGARINES: WORLD PRODUCTIONТОP-5 MARGARINE PRODUCERS IN 2019 YEAR

1236

10%

825

9%

MAJOR CIS MARGARINE PRODUCERSIN CIS COUNTRIES in 2019 year, thsd mt

TOP-5 WORLDMARGARINE PRODUCERS

in 2019 year, thsd mt

ТОП-5 EU-28MARGARINE PRODUCERS

in 2019 year, thsd mt

Margarine • Product Catalogue LLC “Delta Wilmar Ukraine”

9

МА

RG

AR

INE

Specialized margarines are a highly

dispersed fat-water emulsion. Made on

the basis of re�ned deodorized vegetable

oils and fats. They are used in the confectionery and

bakery industries for the preparation of cookie, shortbread

cookies of various kinds, shortbread, cakes, cupcakes,

pastry, bread, gingerbread and other products.

MARGARINE FOR SHORT-PASTE,SUGAR DOUGH & BAKERY

BENEFITS:

- Good lift of dough, aeration;

- Evenly distributed in the dough;

- Holds the shape of the �nished products;

- Excellent properties of dough during baking;

- Long shelf life without changing the taste and aroma.

Source: cieworld, www.cieworld

Product Catalogue LLC “Delta Wilmar Ukraine” • Margarine

* 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


80%


72%


DW NEW-80

TRANS

FAT

FREE


*** 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.


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.


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

BENEFITS OFSPECIALTY FATS

Specialty fats • Product Catalogue LLC “Delta Wilmar Ukraine”

15

SPECIALTY FATS

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.

SPEC

IALT

YFA

TS

Product Catalogue LLC “Delta Wilmar Ukraine” • Specialty fats

* 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.


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 (equivalents 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.


Olein Acid trans isomer mass content,% max.

SFC at 20°С, %


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

Uniform, plastic

Light yellow to yellow

Product Catalogue LLC “Delta Wilmar Ukraine” • MFR

Z100 Z200 Z500Z300Z303

Z101 Z201 Z301

Z102 Z202 Z302 Z380 Z502 Z600

Our MFR Series Features

With �avoring andcoloring agent

Without �avoring agent,with coloring agent

Without �avoring andcoloring agent

Melting temperature, ° C

Weight fraction of fat,% not less than

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.

Тоmato paste with salt 25% , pail 1000g./ 500g.

Composition: Drinking water, table salt,white sugar, soy sauce powder 4.2% (fermented soy sauce, malto dextrin, �avor enhancer - sodium glutamate), thickener -maltodex trin, �avor enhaners (sodium glutmate, ribositriate, inositol, inositol sodium), acidity regulators (lactic acid, acetic acid), natural dye - cara mel, preservatives (potassiumsorbate, sodium benzoate), natural extract of sweet herb Stevia Green leaf.

Storage conditions Box / Palletand shelf life: Quantity in the box: 150 °С +25 °С Quantity on a pallet: 750 Shelf life: 9 months.

Composition:: drinking water, salt,white sugar, soy sauce powder 4.2%(fermented soy sauce, maltodex-trin, �avor enhancer and sodium glutamate �avor), thickener - maltodextrin, �avor enhancers and �avor (sodium glutamate, ribotide (sodium inosinate, sodium guanilate) natural extract of sweet herbsstevia Greenleaf.

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.

Tomato ketchup, bucket 5kg.

Composition: drinking water,sun�ower oil re�ned deodorized,thickeners (corn modi�ed starch,xanthan gum), white sugar, commonsalt, acidity regulators (acetic acid

ice, lactic acid), egg yolk powder, emulsi�er-starch modi �ed corn, mustard �avor, �avoring delicacy, antioxidant - EDTA calcium sodium, dye synthetic -b-cartene.Storage conditions Box / Palletand shelf life: Quantity in the box: 1 0°С +18°С Quantity on a pallet: 72 Shelf life: 6 months.

Mayonnaise sauce "Appetizing 30%", bucket 4.7kg.

Composition: sun�ower oil re�ned deodorized, drinking water, white sugar, common food salt, egg yolk powder, emulsi�ers (E1450, E415),

acidity regulators (E260, E270), mustard �avor, antioxdant E385, dye E160a.Storage conditions Box / Palletand shelf life: Quantity in the box: 1 0 °С +18°С Quantity on a pallet: 72 Shelf life: 9 months.

Mayonnaise "Original 72%", bucket 4.7kg.

Sauce sweet chili PET 1,120kg.

MAY О N N A I S E A N DMAYO N N A I S E S AU C E S

Sauce “Soy”, PET 960 ml.

16 000 палетних місць

Composition: Sun-dried tomatoes, salt, glucose syrup, citric acid, ascorbic acid, potassium sorbate, sun�ower oil re�ned deodorized, garlic, basil, oregano.Storage conditions and shelf life:

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

Composition: Pickles, water, salt, acidity regulator - acetic acid, stabilizer - calcium chloride, preservative - potassium sorbate, pepper red hot, dill extract, color - curcumin, spicy �avor.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 +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

Composition: Pickled cucumbers, sugar, water, salt, acetic acid, guar gum, xanthan gum, potassium sorbate, calcium chloride, paprika, curcumin, chlorophillin, turmeric, natural �avoring Mc Cormic.

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

Whole Fermented Cucumbers, bag-in-box 6000g

Fermented Cucumbers Sliced, bag-in-box 6000g

"Sweet pickled cucumbers", bucket 1kg

P a s t a

"Dried tomatoes in Oil", PP 1000g

23

P R O D U C T SProdu�ts “Chumak”

Composition: Pickles, water, salt, acidity regulator - acetic acid, stabilizer - calcium chloride, preservative - potassium sorbate, pepper red hot, dill extract, color - curcumin, spicy �avor.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 +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.

3, Kozatskaya str., Kherson, Kherson oblast, Ukraine, 74800Tel.: +38 055 448 500; Fax: +38 0552 448 550

E-mail: o�[email protected]

KETCHUPS MAYONNAISE SAUCES TOMATE PASTE

CONSERVATIONKETCHUPS MAYONNAISE SAUCES TOMATE PASTE

CONSERVATION

DELTA WILMAR ENG 26.04

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Transcript of DELTA WILMAR ENG 26.04