Specialty Fats
We have a wide range of confectionery fats to meet your application needs. From the inside fillings of pastries to the outer coating on biscuits, there are limitless possibilities to producing end products the way you want it.
COCOA BUTTER SUBSTITUTE
ULTRA CHOCO
A premium grade Cocoa Butter Substitute (CBS which is fully refined, bleached and deodorized), derived from palm kernel stearine under the most selective conditions of fractionation and hydrogenation processes.
PACKAGING
20 Kgs Carton
BENEFITS
• Has a neutral taste that does not affect the original taste of the product
• Increased heat resistance
• Good stability against oxidation
• Significantly higher hardness that gives the product its crunchy crumble
CERTIFICATION
KOSHER, Halal,
ISO 9001:2008 and
ISO 22000:2005
MELTING POINT
33.5-35.5°C
APPLICATION
An ideal fat, used for module bars, enrobed/coated and panned product applications
Coating & Creaming Fats
BONKOTE
Bonkote is a fully refined, bleached and deodorized hydrogenated palm kernel oil. It is widely used in bakery and confectionery applications such as cream fillings in biscuits, wafers, caramel and vermicelli.
PACKAGING
20 Kgs Carton
BENEFITS
• Most suitable in replacing Cocoa butter confectionery coating
• It is odorless and bland in taste with a good stability against oxidation
• It can be added in desirable proportion to achieve specific hardness
CERTIFICATION
KOSHER, Halal,
ISO 9001:2008 and
ISO 22000:2005
MELTING POINT
• Bonkote 340: 34-36°C
• Bonkote 360: 36-38°C
• Bonkote 380: 38-42°C
APPLICATION
• Cream fillings in biscuits and wafers.
• Coating of biscuits, wafers, caramel and vermicelli.
Milk Fat Replacers
BONKRIM
Bonkrim is a fully refined bleached, deodorized and selectively hydrogenated coconut oil. It is an ideal lauric form of Milk Fat Replacers (MFR), made from a special blend of vegetable oils and fats. They can be used to replace milk fat in many products such as ice cream, sweetened condensed milk, vegetable cheese and other confectionery products.
PACKAGING
20 Kgs Carton
BENEFITS
• In ice creams, it produces a very stable and fine crystalline structure
• Fat is highly resistant to oxidation
• Has a bland taste and is completely odorless
CERTIFICATION
KOSHER, Halal,
ISO 9001:2008
and ISO 22000:2005
SLIP MELTING POINT
• 30-33°C
APPLICATION
• Ice cream coating and milk fat replacer
We have developed a range of bakery fats that can easily satisfy the stringent requirements of modern bakers. The physical properties most sought after are improved batter aeration, good dough plasticity and workability, and improved resistance to staling in bread. This ultimately leads to improved eating properties and shelf life of the end products. We are currently offering two types of bakery fats: Bakery Margarines and Bakery Shortenings
Bakery Shortenings
BONSHORT
BONSHORT can be tailor-made to meet the texture and melting requirements of various bakery and filling applications. It is a premium shortening derived from fractionated, bleached and deodorized palm oil. It imparts good plasticity and ease of use at ambient temperature.
PACKAGING
20 Kgs Carton
BENEFITS
• Good plasticity
• Leavening and tenderizing effect in dough products
• Provides a good texture and shortening effect for biscuits and cookies
CERTIFICATION
KOSHER, Halal,
ISO 9001:2008
and ISO 22000:2005
SLIP MELTING POINT
• Bonshort 3639: 36-39°C
• Bonshort 3943: 39-43°C
• Bonshort 4347: 43-47°C
• Bonshort 4750: 47-50°C
• Bonshort 5053: 50-53°C
APPLICATION
• Bakery products
• Automatic and Semi-automatic production of bread, biscuits, cookies, pastries, wafers and sandwich cream biscuits