For hard fillings

Scope of application
For industrial production of hard and semi-hard masses and fillings of praline type, confectionery glaze of non-lauric type and candy shells, for joining sandwich type cookies, caramel and toffee.
Functional properties
• Specialty hard fat is a structure-forming agent in sugar-based confectionery products.
• Makes products structure stable during storage and entire shelf life.
• Causes no bloom during storage.
• Combines well with nuts.
Application features
Gives praline masses, confectionery bars, glazes, etc. the required structure. Has a fast hardening rate, facilitating production at high ambient temperatures in summer. Fillings based on this fat are suitable for chocolate and glaze coatings based on equivalent fats.
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For confectionery and bakery industry
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Анна Ванчикова,
Технолог сопровождения
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