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.
• 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.
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.