Coatings for biscuits, pastry & snacks
CBE compound coating (BELGICA) : Our Cocoa Butter Equivalent compound coatings are created with a combination of CBE fats (tempering required) and cocoa powder/mass, and have a premium taste. They have an excellent snap and gloss and are fully compatible with chocolate. Consider using our CBE compound coatings for your products because we deliver cost-efficient, superior quality and tailor-made products.
Wafer & biscuit coatings (DORADO) : Our wafer and biscuit coatings are mainly based on non-hydrogenated lauric vegetable fats and good quality coc... oa powders. Our coatings have an excellent hardness and snap. The products are easy to process (no tempering required) and we can adjust the rheological specifications to the requirements of our customers.
Flexible coatings: donut, eclair (DORADO, MESO) : If you’re looking for a flexible coating with a good plasticity and adhesion we are your preferred partner... . Our cocoa-based coatings are easy to use (non- temper), crystallize easily and are therefore pleasant to work with. The color, taste and melting behavior of our coatings can be adjusted to your preferences.
Toppings for chilled products (MESO,DORADO) : If you’re searching for an easy to use topping or coating for your chilled product we can present products whi... ch have an excellent hardness and snap with a good melting profile. Together we can select or create a product made with a CBS or CBR vegetable fat.
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....