In the production of solid fillings and sugary confectionery:

• Forms the structure of confectionery products and provides them with high organoleptic qualities;
• Gives products thermal stability;
• Perfectly combined with other ingredients such as nuts, nut butters, milk fats and cocoa butter, allowing you to create a wide range of confectionery products with a variety of flavors;
• Prevents the appearance of “graying" of the product during storage, which preserves its freshness and attractive appearance throughout the shelf life.

In the production of soft and semi-hard fillings:

• Have high aeration, which allows you to create a voluminous and delicate filling;
• Provide good adhesion between product layers;
• Perfectly combined with other ingredients such as nuts, nut butters, milk fats and cocoa butter, allowing you to create a wide range of confectionery products with a variety of flavors.

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

At a relative humidity of no more than 80% and temperature:

from 0 ° C to -20 ° C – no more than 12 months;
from 0 ° C to 4 ° C – no more than 9 months;
from 4 ° C to 10 ° C – no more than 6 months;
from 10 ° C to 15 ° C – no more than 4.5 months;
from 15 ° C to 20 ° C – no more than 3 months.

Corrugated box 5, 10, 20 kg