COBERINE Cocoa Butter Equivalents
-Premium coating fats providing the same processing & eating properties as cocoa butter
-100% compatible with cocoa butter, requires tempering during processing
-Provides fresh & clean melting, long-lasting stability, outstanding flavor release & cost saving when used.
COUVA Cocoa Butter Replacers
-All-round convenient Coating Fats
-Compatible with 20% cocoa butter in recipes, no tempering required
-Applicable in variety of confectionery products to provide a fine texture, acceptable flavor release & meltdown
CLSP Cocoa Butter Substitutes
-Lauric based fats that offer excellent value for money
-Provide quick & clean meltdown to coatings & bakery fillings
-Fast crystallization
-Max. 5% cocoa butter tolerance, no tempering required
CREAMELT Premium Quality Tempered Filling Fats
-Non-Hydrogenated, Non-Lauric, Free from Trans Fatty Acids
-Designed to have cool melting properties
-Maximizes flavor & flavor release
BISCUITINE®Non-Tempered & Non-Lauric Filling Fats
-Convenient, all round, flexible for segments confectionery fats & bakery fats
-Gives high quality results in a wide range of recipes & processes
-Provide creamy meltdown, good flavor release for bakery fillings
Durkex High Stability Oils
-Suitable for softer fillings, bake-stable fillings & spread
-Have 5-15% cocoa butter compatibility, good spreading properties, high oxidative stability & minimum oil separation
-Low in trans fats & applicable as frying oils
Sweetolin
-Up to 50% sugar reduction in final products without compromising on an indulgent sweet experience.
- Fits in existing production process
Karibon-100% Shea-Based
-Improve bloom stability & strong compatibility with cocoa butter
-Fast crystallization
-Plant-based & label-friendly
Carabuta NH-Milk Fat Replacer
-Excellent option in caramel & toffee applications
-Non-hydrogenated thus provide clean label
We also have flavored fats, all-purpose shortening & emulsified shortening for your bakery product needs.
