Dough Fats

Product description

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. For this type of products dough fats with ANTIBLOOM properties are offered.

With our BISCO N - range, we offer more nutritional dough fats with reduced saturated fatty acid levels.

Specifications

Categories	Fats & OilsFats & Oils - Plant Fats & OilsFats & Oils - PlantOther Fats & Oils - Plant
Sales markets	Western Europe \| Eastern Europe
Supplied from	Belgium

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