Confectionary Fats

Our wide range of confectionery fats provides endless possibilities to meet all your application needs.

CBS

Applications: Recommended for use as total replacer of cocoa butter in compound chocolate for enrobing, couvertures, solid and hollow moulding. Compound chocolate made will have excellent mouth feel, gloss, melting properties and good resistant against fat bloom it will also form stable crystals on rapid cooling without tempering. Cocoa butter content in the chocolate recipe …

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CBR

Applications: Used as a partial or total replacer of cocoa butter in compound chocolate coating for biscuits, wafer, nougat, nuts and raisins. It may be used with oil containing nuts without the risk of developing off-flavor. Chocolate coating prepared forms stable crystal on rapid cooling without tempering. The amount of cocoa butter tolerance in the …

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Spreads

Applications: is specially formulated for preparations of soft chocolate filling center in bakery and confectionery industries. Chocolate paste produce is soft and glossy at wide temperature ranges. It has excellent mouth feel, flavor release and spreadability. The chocolate paste remain soft and after baking.

Coating Fat

Applications: Can be used as a total replacer of cocoa butter in compound chocolate coating for biscuits, wafers, nougats, nuts and raisins. Also suitable for manufacturing of glazes, icings, caramels, toffees, fillings and cream centres in biscuits and chocolate confectionery.