Fats for flour confectionery products
Fats in the dough
THE BASIC ADVANTAGES OF the USAGE:
- Improve the plasticity of the dough and the structure of
the finished product
- Increase a period of storage
Fats for stuffings
THE BASIC ADVANTAGES OF the USAGE:
- Reduce finished goods cost
- Provide friable, crisp structure and the product looks as
if butter was used in it
- Promote the clearing of taste and provide pleasant
sensation in the mouth
- The increase of the shelf life of ready products
- Structures are more tender since they are characterised by
a smaller density
- Oxidation resistant, remain stable even after a standard
oil has already become prorancid
- Provide creamy aroma
- Promote saturation and deduction of air bubbles for getting
the optimum size
- Promote the moisture deduction that detains obduration
- Provide the homogeneous cream stuffing which possesses good
fusibility and fast clearing of aroma and is steady to salty wafer
sheets
Fats for deep fat and frying
ASSORTMENT:
