• Increases the shelf life of bakery products;
• Improves taste and texture;
• Simplify the test processing process;
• Increase the energy value of finished products;
• * Guarantees stable emulsions for uniform distribution of ingredients and easier handling of the dough.

• Spreads;
• Milk-containing products with a milk fat substitute made using cheese technologies;
• Milk-containing products sour cream, cottage cheese, pasty, fermented;
• Milk-containing canned food, dry or concentrated (condensed);
• Ice cream;
• Confectionery products.

The combination of fats is selected after understanding your expectations from the final product, discussing special requirements and conducting analyses of the raw materials.

Corrugated box 5, 10, 20 kg