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The productionproces

Our products consist of a water phase and a fat phase to which emulsifiers, flavors and coloring are added. Emulsifiers are surface-active substances that enable a good distribution of the water phase in the oil phase, since water does not dissolve in oil. The laboratory tests all raw materials to see if they meet our quality specifications before they are used in the production process.

1. Melting of Fats

The fats are melted before they can be pumped to the storage tanks. The drums are placed in a melting bath that is heated with steam to a temperature of approximately 60 degrees Celsius. It takes approximately 3 to 4 hours before the content of a drum is melted; depending on what type of fat is being melted.

2. Preparation of the Emulsion and Cooling

The fat and water phase are pumped to the emulsion tank per batch by a PLC controlled dosing system. In this tank the emulsion is stirred at around 45-50 degrees Celsius. A quality check is conducted after the emulsion is prepared to verify that the emulsion meets the specifications. Once this result is positive the process can be continued. A high-pressure pump then pumps the liquid emulsion to a ‘perfector’, a cooling cylinder that cools the emulsion. In this cylinder the emulsion is transformed to a solid product.

3. Packaging 

After the perfector solidifies the product, it is ready to be packed. If it is packed in wrappers, the structure of the product needs to be harder. This can be achieved by pushing the product through a resting tube where it remains for a few moments to crystallize further. Once this is done, it is hard enough for the packaging machine to cut it to size. After the products are packed in wrappers by the packaging machine, the ‘best before’ date and the batch number are printed on them and they are put in boxes that are sealed with a case sealer. During the packaging of the product the last quality control is conducted to make sure that the final product meets the required specifications. If the product is packed in cans or tubs it does not need to go through the resting tube, its shape will automatically adapt to the shape of the container. Packaging of margarine and butter in bulk boxes is simpler. The product is packed in buckets or in plastic bags that are put into a box. The shelf life of our products varies from six months to one year.

Do you know the difference between butter and margarine?

Most people don't know the difference between butter and margarine. In Suriname the popular name for both is ‘botro’ (butter). The difference between butter and margarine is that butter contains milk constituents. The oil phase of margarine contains no milk fats at all and is a mixture of various types of vegetable oils and fats. 

Sunflower oil 

Sunflower oil is extracted from sunflower seeds and contains 90% unsaturated fatty acids, including linoleic acid, which helps to reduce cholesterol levels in the blood. Too much cholesterol in the blood increases the risk of cardiovascular disease. So it’s wise to choose foods high in unsaturated fats.

Trans Fats

Trans fatty acids are unsaturated fatty acids, which result from hydrogenation of vegetable liquid oils to solid fats, to give them a longer shelf life. Trans fatty acids cause:

  • an increased risk of arteriosclerosis,
  • an increased risk of diabetes and cardiovascular diseases,
  • an increased risk of gallstones at a high intake.

All VSH FOODS products are trans fat free.

Linoleic acid

Linoleic acid is found in vegetable oils. The body cannot produce linoleic acid on its own, so it must get it from food intake. Linoleic acid helps to lower high cholesterol levels and to prevent cardiovascular disease. Linoleic acid is an omega-6 fatty acid and is found in: seeds, seed pastes and seed oils (sunflower, safflower, sesame, pumpkin seed, grape seed), wheat germ oil, walnut (oil), soybean oil and fatty soy products.

Conversion of weights and measures to grams

Ingredients

1 cup

¾ cup

⅔ cup

½ cup

⅓ cup

¼ cup

2 spoons
Butter/ Margarine 240 180 160 120 80 60 30
Flour 120 90 80 60 40 30 15
Sifted flour 110 80 70 55 35 27 13
Crystal, brown sugar and cane sugar 200 150 130 100 65 50 25
Icing sugar 100 75 70 50 35 25 13
Brown sugar 180 135 120 90 60 45 23
Corn flour 160 120 100 80 50 40 20
Maïzena 120 90 80 60 40 30 15
Uncooked rice 190 140 125 95 65 48 24
Uncooked pasta 140 100 90 70 45 35 17
Uncooked couscous 180 135 120 90 60 45 22
Uncooked oatmeal 60 65 60 45 30 22 11
Tablesalt 300 230 200 150 100 75 40
Chopped vegetables and fruits 150 110 100 75 50 40 20
Finely chopped nuts 150 110 100 86 50 40 20
Ground nuts 120 90 80 60 40 30 15
Fresh breadcrumbs 60 45 40 30 20 15 8
Dry breadcrumbs 150 110 100 75 50 40 20
Grated Parmesan cheese 90 65 60 45 30 22 11

 

Conversion from Fahrenheit to Celsius

Fahrenheit

Celsius
220 110
250 120
275 135
300 150
325 165
350 175
375 190
400 205
425 220
450 230
475 245
500 260

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