Organic Oils

Product description

Our “savoir-faire”, experience but also determination to innovate enabled to propose and face demand on new products as organic and niche products.Eg. refined, premium quality rapeseed oil, avocado oil, soybean oil and many more.

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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.

H...

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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...

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Filling Fats

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...

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Dough Fats

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...

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Spread Fats

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...

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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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