Designed for cooking culinary, confectionery and bakery products at home, in factories and a network catering. Margarine attach test plasticity, crumbly, increase the nutritional value of products, improve their taste.
In the recipe of margarine series "Lux" is used raftilin (inulin) - an ingredient obtained by extraction from chicory root. He has a positive effect on the digestive system, and good health in general. This inulin improves the taste and texture of margarines, giving them a more balanced, deep flavor.
Analogues of these types of margarine products in our country are not released.
Since 2006, the company has installed and operates the quality management system with the requirements of ISO 9001-2001.
Certificate of Quality Management System requirements of STB ISO 9001-2001 № BY 112.05.01.002. - 0659 of 03.03.2006.
In the recipe of margarine series "Lux" is used raftilin (inulin) - an ingredient obtained by extraction from chicory root. He has a positive effect on the digestive system, and good health in general. This inulin improves the taste and texture of margarines, giving them a more balanced, deep flavor.
Analogues of these types of margarine products in our country are not released.
Since 2006, the company has installed and operates the quality management system with the requirements of ISO 9001-2001.
Certificate of Quality Management System requirements of STB ISO 9001-2001 № BY 112.05.01.002. - 0659 of 03.03.2006.
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It is characterized by the content of butter. |
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Characterized by the content of butter. |
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The taste of milk. |
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The taste of milk. |
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The taste of milk. |
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The taste of milk. |
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Characterized by high salt content than other types of margarine, and the lack of sugar. Reduced fat. |
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