Chocolate & Compound Coatings
CBE compound coatings (BELGICA) : Our Cocoa Butter Equivalent compound coatings are a combination of CBE fats (tempering required) and cocoa powder / m... ass, and have a premium taste. They have an excellent snap and gloss and are fully compatible with chocolate.
No sugar added chocolate (BELGICA VITA) : Our chocolates containing only natural sugars are developed with our premium cocoa ingredients and sweeteners, and... are suitable for diabetics. We are replacing sugar by a combination of dietary fibers, maltitol, erythritol or steviol glycosides (stevia), … to create healthy chocolates with a delicious taste.
Organic chocolate (BELGICA TRADITION BIO) : Dark and milk, made in Belgium chocolates and couvertures which are EU/USA organic certified. For this range we ... have selected premium organic raw materials from Peru, Dominican Republic and/or western Africa to serve you with premium organic chocolates. In addition, we can offer these recipes Fairtrade or UTZ certified.
Made in Belgium chocolate (BELGICA TRADITION) : We offer premium, made in Belgium chocolates and couvertures according to your recipe and requirements.... It is also possible to make these chocolates with 5 % vegetable fat, in line with the EU chocolate directive 2000/36/EC, to enhance functionality for specific applications.
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....
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