Filling and Coating Fats
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Technical characteristics
- PurposeConfectionery
Description
Filling and Coating Fats comprise of both lauric and non-lauric and they are produced by fractionation and hydrogenation.
The advantages of using filling and coating fats are:
1. Our specialty fat range is specifically developed for filling applications including bakeble filling, spreads, toffee, whipped fillings etc.
2. These filling fats give the products exceptional eating characteristics, texture, gloss, setting properties and a good shelf life while avoiding problems such as migration, softening due to eutectic interaction and the formation of fat bloom
3. Our range of products suitable for these applications includes N'Cote and P'Cote.
The advantages of using filling and coating fats are:
1. Our specialty fat range is specifically developed for filling applications including bakeble filling, spreads, toffee, whipped fillings etc.
2. These filling fats give the products exceptional eating characteristics, texture, gloss, setting properties and a good shelf life while avoiding problems such as migration, softening due to eutectic interaction and the formation of fat bloom
3. Our range of products suitable for these applications includes N'Cote and P'Cote.
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Filling and Coating Fats
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