rgb (236, 236, 236); "> Scope of application: used in the dairy industry, in the production of sour milk products, hard cheeses, spreads, ice cream, in the confectionery, bakery food industries. Benefits in use: DSTU 4463 DSTU ISO 8292
7em; color: rgb (53, 53, 53); font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; background-color: rgb (236, 236, 236); "> - high degree of purification of fatty raw materials allows to extend the actual shelf life of products; - the molding process is greatly facilitated. Sp..
Palm kernel oil Palm oil or palm kernel oil? It seems to many that they are one and the same, but in fact they are completely different. If palm oil is produced from the pulp of the fruit of the oil palm, then palm kernel, respectively, from the kernels. As a result, the oil turns out to b..
Willarine can replace cocoa butter in the product up to 20%. Due to its exceptionally high solid fat content, Willarine Cocoa Butter Substitute gives confectionery coatings good stability at high temperatures. The product has no soapy flavor. Specifications 33 - 36 o C 33 - 36 o ..
> CBS is an excellent substitute for cocoa butter in confectionery coatings and molded products. This product is not compatible with cocoa butter and is used with cocoa powder that has a low cocoa butter content. It can be used in the production of chocolate coatings for cookies, waffles. Spec..