Truffle mass and praline fillings (DORADO) : Our fillings have a nice cocoa and/or milky taste, with an excellent melting profile. They can be given anti-bl... oom properties, be creamy, easily aerated or cool melting. All fillings have a good consistency and are easy to process (non-temper).
Hazelnut & almond fillings (KIRINA) : Our 'praliné' fillings are made to order with hazelnuts and/or almonds in varying percentages in the final r... ecipe. We make traditional fillings based on cocoa butter only (tempering required), but mainly focus on products with excellent anti-bloom properties, based on vegetable fats (non-temper). The taste of our fillings is achieved through a careful selection of medium or dark roasted nuts, and if requested we can boost the nut flavor with a natural hazelnut aroma. Our hazelnut & almond fillings are perfect to use with (book-) moulding or one-shot technology.
|Categories||Cocoa & Chocolate|
|Sales markets||Western Europe; Eastern Europe; Middle East|
|End-Use Categories||Ready meals|
|Certifications||Fair Trade; Halal; Health & Safety (GMP, HAACP and equivalents); Kosher; Organic|
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 biscui...
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 requi...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 chocolate...
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. Different...
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. qq...
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