Solids and
margarines
We supply the confectionery and bakery industry with a wide variety of fats based on palm and palm kernel fractions.
Specially designed for ice cream production. It facilitates air incorporation increasing the product's overrum volume, achieving better smoothness. It is also special for the elaboration of ice cream base creams. It facilitates air incorporation increasing the overrum volume of the product achieving better softness and palatability.
Efficient means of temperature transmission mission for deep and surface frying. Uses in all types of frying, also in baking.
Efficient means of temperature transmission mission for deep and surface frying. Uses in all types of frying, excellent release agent for baking plates and molds.
It guarantees a very high level of flavor and aroma. It is used in all types of high-proportion cakes, ceremonial cakes, fine shortbread and in all types of showcase cookies, and other fine pastry and bakery preparations.
Softens the baked product, effective lubricating agent retaining moisture in the crumb. Special for deep frying, biscuit and delivery bakery.
It guarantees a very high level of flavor and aroma both in the process and in the finished product, causing greater softness and fluffiness both in the crusts and in the crumb of breads and cakes. It is used in all types of cakes, cakes, showcase and/or packaged breads and all types of cookies.
It guarantees a very high level of flavor and aroma both in the process and in the finished product, causing greater softness and sponginess both in the crusts and in the crumb of breads and cakes. It is used in all types of cakes, pies, shortbread, showcase and packaged breads and all types of cookies.
Guarantees a very high level of flavor and aroma, longer shelf life of bread, softens the crust and crumb in bread, acts as a lubricant of wheat protein, applies to all kinds of breads, packaged breads, toast, delivery bread, crusty breads and all kinds of soft and soft breads.
It guarantees a very high level of flavor and aroma, longer shelf life of bread, softens the crust and crumb in bread, guarantees quality stability in the processes, and food safety. It applies to all kinds of breads, packaged breads, toasts, delivery bread, crusty breads and all kinds of soft or soft breads.
Guarantees a very high level of flavor and aroma, serves as a lubricating agent of wheat protein giving greater elasticity and volume, longer shelf life of bread, softens the crust and crumb in bread, applies to all kinds of breads, packaged breads, toast, delivery bread, crusty breads and all kinds of soft or soft breads.
It guarantees a very high level of flavor and aroma both in the process and in the finished product, as well as a high yield per volume in cakes and pies, causing greater softness and sponginess in both crusts and crumbs of breads and cakes. crusts and crumbs of breads and cakes. It is used in all types of cakes, cakes, showcase and/or packaged breads and all types of cookies.
Palm Vegetable Oil or also called Palm Olein is a totally vegetable product, obtained from the liquid fraction of palm oil from the fractionation of refined, bleached and deodorized oil after the crystallization process at controlled temperature.
