Produced on the basis of lauric, a mixture of palm and palm kernel oil fats, suitable for glazes and creams.
The method of processing eliminates the risk of whitening of the ready products.
It does not contain trans fats and is suitable for all types of confectionery and bread products.
A particularly popular application is as a filling oil in wafer cream rolls and sticks, as well as in thicker layers of cream in wafers.
It can be combined with any type of fat - lauric and non-lauric, without risk of migration and saponification.
It is characterized by rapid crystallization and gives the finished products rich and dense taste.
Materials for the food industry: