Biscuit Cream Fats
BISCO CR is also ideal for applications in which the fat must act as a binding agent between the filling and the wafer or biscuit. Therefore the BISCO CR range was developed to have an improved crystallisation speed compared to classical filling fats.
Within the BISCO range some types of cream fat are designed specifically for their nutritional benefits, having a reduced amount of saturated fatty acids. Also our REDUSAT range is recommended to reduce drastically the level of saturated fatty acids in biscuit and wafer creams.
Apart from the BISCO CR range, ERTIFIL AB filling fats are suitable for wafer creams, when migration bloom should be reduced.
|Oils & Fats
|Western Europe; Eastern Europe
|Halal; Health & Safety (GMP, HAACP and equivalents); Kosher
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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.
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....
Milk Fat Replacers, whipping cream fats & fats for margarine
A wide and
strongly growing variety of dairy products can be found on the market. In these
products there is a tendency to substitute milk fat for vegetable fat.
Next to price and availability, nutritional aspects, constant quality and functional properties are reasons to replace mi...
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