A variety of oils and fats are used in confectionery, bakery, chocolate, and ice cream applications, including dough fats, fillings, toppings, coatings, molding fats, spray oils, and frying mediums.
We offer a wide range of products tailored for use in the confectionery industry, including bakery, chocolate, biscuit, wafer, ice cream, and pastry products. These include Cocoa Butter Substitutes (CBS), shortening, coating fats, ice cream fats, and margarine.
Premium-quality fats designed to enhance the refinement and richness of cakes, chocolates, confectionery, ice cream, and bakery items.
Our Palm Oil Specialty Fats are 100% vegetable-based, derived from palm oil, and are Kosher certified.
Shortening and Cocoa Butter Substitutes (CBS) are primarily used in sugar confectionery, bread, pastries, cakes, cream fillings (for candy, wafers, and biscuits), chocolates, and coffee whiteners.
Cocoa Butter Substitutes (CBS) are lauric-based, hardened, non-tempered fats used as alternatives to cocoa butter. They are ideal for compound chocolates and molded products, and also serve as excellent coatings for biscuits and wafers.
Coating fats allow you to meet specific product requirements by selecting the appropriate solid fat content profile—avoiding textures that are too brittle, hard, soft, or waxy. Coating fats are commonly used in bakery items, biscuits, and wafers.
Ice Cream Fat is a fully refined, bleached, deodorized, and hydrogenated vegetable oil. It is excellent for preparing compound chocolate coatings for ice cream.
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