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Our Customer Care Department is always able to help you if you have any questions, suggestions, complaints or compliments.
You can check our Frequently Asked Questions section.
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Frequently Asked Questions
Pit Stop Light has less fat than the Pit Stop Original.
In the balance of the formula, the calories in the fat that was removed are restored by calories of the ingredient which replaced the fat, in this case, the wheat flour.
Unsaturated Fats are fats that are in liquid form at room temperature. Generally, these fats are from vegetable origin (corn, soy, cotton, sunflower, rice, rapeseed oils, etc.). Unsaturated fat is less resistant to oxidation and it easily form a “rancid”.
These fats may be classified in: Monounsaturated and Polyunsaturated.
These fats are types of unsaturated fats (see the explanation on unsaturated fats above).
These fats are composed by fatty acids with one double bond between carbon atoms. The olive oil is an oil with high content of monounsaturated fats.
These fats are types of unsaturated fats (see the explanation on unsaturated fats above).
These fats are composed by fatty acids with more than one double bond between carbon atoms. These fats can be found in corn oil, sunflower oil and fish oil.
These fats are types of unsaturated fats (see the explanation on unsaturated fats above).
These fats are composed by fatty acids with at least one double bond and which suffered chemical form change.
This change usually is caused in the process of hydrogenation of fats. The hydrogenation is used to eliminate the double bond and let the fat more resistant to oxidation, however, as a consequence, it forms trans fatty acids.
When we use milk in the formulation of a product, we indicate the presence of milk in the list of ingredients.
When we don’t use milk in the formulation, we use the expression “contains traces of milk” to warn our consumers allergic to milk, as we produce products with milk and without milk in the same plant.
These little holes are responsible to leave the surface of the cookie flatter and more regular during the baking process.
When the cookies do not have holes, the cookie has the formation of bubbles on the surface.
The “perforation” is used with two purposes:
1) To improve the appearance of biscuit leaving the surface without bubbles.
2) To collaborate in the division of biscuit to be consumed in parts.
The product packaging is used to preserve the product. Without it, the product loses flavor and crispness.
The metalized packaging also avoids the entrance of light, which gives even greater protection to the product.
Saturated fats are fats that are in solid form at room temperature. Generally, these fats are from animal origin (butter, lard), but some may be of vegetable origin (coconut, palm kernel). Saturated fat is more resistant to oxidation and it not form a “rancid” easily.
Although the Pit Stop Light has less fat than the Pit Stop Original, it does not have fewer calories, as most of the calories comes from another ingredient.
This phrase is used to clarify this condition to consumers.
The whole wheat Pit Stop we use traditional flour and wheat fiber, which are the two components that composes the whole wheat flour.
No. None of our products have preservatives.
No. We classify the Chocolate flavor Pit Stop as a special edition.
This name was created to remember our consumer to make a “stop” on their day to replenish their energy.
Sodium must be part of our diet. Anvisa (Brazilian National Sanitary Surveillance Agency) recommends a Reference Daily Intake (RDI) of 2,400 mg.
The intake of 1 portion of Pit Stop (27 g) corresponds to only 7 percent of the daily sodium needs.
The trans fat content depends on the product and this information can be found on the nutrition table. It is always important to check the information on this table.
Pit Stop without stuffing has no Trans Fat in its formulation.
The MALT EXTRACT is a kind of sugar in a form of viscous dark brown colored syrup, with a sweet and characteristic flavor.
The MALT EXTRACT is extracted from the malted barley (pre-germinated).
This substance is used in biscuits to produce Crackers as an ingredient for yeast in fermentation processes. This substance is also responsible for the flavor and the color of the biscuit.
Xylanase is an additive which is responsible to improve the flour. As flour is the main ingredient of the biscuit, the use of xylanase helps a lot in the production process.
As the production of Maize and Soy with transgenic seeds has spread across the country, we adapted our label to this situation, which indicates that we may have genetically modified organisms among our ingredients.
Yes. Some specific products contain genetically modified soy and / or maize.
This substance is an ingredient derived from Cocoa, which is also known as “Cocoa Mass”.
It is the mix of cocoa butter with cocoa powder. It is the main raw material used in the manufacture of chocolate.
The amount of sugar depends on the type of product and on its formulation.
The cookies have about 14 to 18 percent of sugar in its formulation.
When we submit the common sugar (Sucrose) to heat and to the action of citric acid, we produce a sugar with Sucrose + Fructose + Glucose.
This mix of sugars is called invert sugar.
You can obtain the same result when adding lemon to a syrup to not sweeten it.
Marilan uses the Inverted Sugar to improve the texture and the color of its biscuits.
It is a substance extracted from soybeans. This substance is used as an emulsifier, which facilitates the mixture of ingredients.
This phrase is an alert for people with Celiac Disease, characterized by the allergy present in the gluten protein.
Gluten is the name given to a set of proteins present in wheat, oats, barley, rye and derivatives from such grains.
All our products contain gluten.
The history of biscuit comes from the time of the cavemen. At that time, when the man could eat a few grains, by crushing it with their teeth, they had the idea to grind it with a stone. Them, they started to mix it with water and dry it with fire. Biscuit was the term used to describe the bread baked twice, in order to keep it fresh for a longer time. The origin is from two French words: “Bis” and “Coctus”, which means “baked twice”.
Yes, the only manufacturing unit of MARILAN is in the city of Marília.
Yes, it can be stored in the fridge, however, it is not necessary. A cool and dry place is enough to keep it fresh.
After opening the pack, the pack must be kept tightly closed in a dry and cool place.
A DIET product is formulated with the withdrawal of a specific ingredient in its composition (sugar, salt, fat, etc.).
This kind of product is intended for people with intake restriction of some nutrient. The LIGHT product has one of its ingredients (sugar, salt, fat, etc.) with a REDUCTION of at least 25 %, when compared to the traditional product.
MARILAN currently produces 14 kinds of biscuits: Buttered Biscuit, Bauny, Crackers, Classical Italian Biscuits, Classic Biscuit, Toasts, Pit Stop (Club Crackers), Sandwich Biscuits, Turmix, Donuts, Cracker Snacks, Snack Line, Filled Biscuits and Wafer.
Addresses
Matriz
MARILAN ALIMENTOS S/A
Av. José de Grande, 518/642
Bairro Fragata C – Marília – São Paulo
Postal code 17.519-903 – post office box 142
Telephone: (55) 14 2105 6045 until 6050
Export Department:
Telephone. 55 (14) 2105-6045 and 2105-6049
Fax. 55 (14) 2105-2500
sales@marilan.com