U-Tella

Product description

Developed for production of chocolate nut spreads. Confectionery fat that assists in homogenization and even distribution of component in finished products, that takes care of texture and stability (against oiling out).

Specifications

Categories	Dairy Replacement; Oils & Fats
Sales markets	Western Europe; Eastern Europe; Middle East; North America; Africa
Product Applications	Confectionary; Dairy; Desserts / ice cream; Frying and Culinary Fats

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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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U-Cream

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-Lact

Developed to replace dairy butter fat in fermented milk products, hard cheeses, spreads and ice creams. Product can be supplied with or without butter flavor - as per customer requirements.

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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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View all our products (13)