U-niversal

Product description

Margarine with a wide range of applications that can be used in bakery applications or production of creams.

Specifications

Categories	Dairy Replacement; Oils & Fats
Sales markets	Western Europe; Eastern Europe; Middle East; North America; Africa

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U-Choco

(CBS) Non-tempered CBS's are developed to produce hard but brittle confectionery coatings, chocolate shells and hollow figures.

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Developed to substitute dairy butter in the production of creams. Exceptional ability for aeration ensures higher volume (bigger yield). Able to provide higher stability for prolonged time in comparison to dairy butter. Cost efficient solution with high quality and exceptional taste.

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U-Fill

Confectionery fat with a high crystallization rate for a wide range of products; cream fillings for waffles, wafer rolls, fillings for chocolates, rolls, sandwich cookies and other types of pastries.

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U-ICE

The product is designed to be used in ice cream manufacturing and can completely replace dairy fat.

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U-lamination

Developed for various applications; yeasted and non-yeasted dough to provide distinct layering. Product ensures high lift of baked items, has attractive buttery flavor and aroma. Remains pliable during folding and rolling stages. Individually packed 2KG slabs are perfect for use with dough sheeters.

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