Bake Stable & Injectable Fillings
With hazelnut / almond (KIRINA) : Our bake stable fillings with hazelnuts and/or almonds are pumpable/injectable at ambient temperature and perform very wel... l during rising, freezing, thawing and baking. These products contain a varying nut percentage and are especially designed for the industrial bakery-biscuit industry. It is possible to order ready-to-use pre-texturized and pumpable filling, packed in buckets or drums.
Without nuts (DORADO/MESO) : Our dark and milk cocoa/chocolate fillings are based on lauric or non-lauric fats. These fillings are easily pumpab... le/ injectable, have good melting properties and remain smooth after the baking process. Our products are used in the bakery and biscuit industry as fillings in croissants, pain au chocolat, brioche, pancakes, muffins, biscuits, pastries ,… It is possible to order ready-to-use pre-texturized and pumpable fillings, packed in buckets or drums.
|Cocoa & Chocolate
|Western Europe; Eastern Europe; Middle East
|Fair Trade; Halal; Health & Safety (GMP, HAACP and equivalents); Kosher
More products from Fuji Oil Europe
Cocoa Butter Alternatives
Traditionally, cocoa butter was the only vegetable fat
used in chocolate products. Cocoa butter provides to the chocolate the
much-appreciated characteristics such as crunchiness at room temperature, sharp
melting behaviour, high gloss, long shelf life and good flavour release.
Biscuit Cream Fats
The BISCO CR
- range is recommended for creamy fillings because of its typical melting
behaviour, gradual flavour release and a much appreciated mouth feel.
BISCO CR is also ideal for applications in which the fat must act as a binding agent between the filling and the wafer or bis...
Fillings come in a tremendous variety of forms, tastes, structures and flavours such as bars, bite-sized sweets, cookies, wafers, pastries, biscuits, truffles, pralines, toffees, caramels and fudges. Because of the wide range of applications, desired characteristics and production technologies, the re...More info
The BISCO PA
- range is especially developed for dough applications. In this range we
offer non-hydrogenated, low TFA fats with optimized crystallization speed.
Biscuits coated with chocolate often show chocolate bloom. This is caused by fat migration from the biscuit to the chocol...
Delicious and easy for a quick breakfast or after-school snack, spreads can be used on bread, bagels, crackers or croissants or used as a dip for fruits.
Within these three product ranges – ERTISPREAD, ERTIFIL, ERTIMIX NP our customers can find the right fat for the production of spreads. Differ...
Ice Cream Fats
ERTIMIX products are high quality fats that replace milk fat in ice cream. The ERTIMIX fats help to create a product with improved nutritional value, achieve creamier textures and delayed melting.
Special ERTIMIX types have been developed to reduce the saturated fatty acid content in ice cream....