• Margarine
There are various types of margarines.
Cake Margarine
It produces good volume when baked and give
a uniform cake structure. It has a rich bake-proof butter flavour.
Pastry Margarine
It gives a great mouth feel and produces consistent
and even puffs. It also blends easily with dough.
Croissant Margarine
It has good plasticity and is easy to handle.
The margarine has superb mouth feel and gives a light, crisp taste.
Creaming Margarine
It is a smooth, fluffy cream that melts easily
on palate. It gives excellent volume when whipped and produces finished
products that hold well. 
• Bakery Compound
Bakery compound is ideal for yeasted bread. It softens bread structure
and prolongs the shelf life of the end products.
• Butter Oil Substitute
Butter oil substitute is suitable for cookies and blends well with
fillings as it has a rich butter flavour with excellent bake through
effect. It also offers good mouth feel.
• Premium Frying Oil / Compound
The oil is specially developed for deep frying. It has extended frying
life and improved frying strength. It produces minimum foaming while
frying.
• Cocoa Butter Substitute
It is suitable for high quality coatings and moulded chocolates with
excellent mouth feel. It exhibits excellent initial and extended gloss
retention.
• Hydrogenated Palm Kernel Oil
It is an excellent coating fat for biscuits, wafer and many other
confectionery products. It is also suitable for biscuit creaming and
toffee fillings and has great palatability. |
Palm
Oils & 
Bakery
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