Confectionary and Bakery Fats

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.