Fuji Oil Europe
We are launching our new non trans coating fat MELANOCOAT NT 652 G which offers excellent value for money. Our ERTILAC range of milk fat replacers is further extended with non hydrogenated options.
A new type of filling fat "Ertifil AB" with reduced saturated fatty acids will be on show for which various botanical origins can be chosen.
Our REDUSAT fats are unique in the market as they combine a hard texture with a reduced saturated fatty acid level.
In our FLANDERS FILLINGS & COMPOUNDS division we use this fat technology and we also offer "No Sugar Added" and organic chocolate, fillings and compounds.
Our Top products
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...
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.
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...
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