A multipurpose non-hydrogenated vegetable fat that can be used in various bakery products and as economical biscuit and wafer filling cream. A wide range of melting points is available
HIGH RATIO SHORTENING
A vegetable shortening with emulsifiers to improve aeration and emulsification properties. It allows more sugar and liquid to be incorporated in the recipe.
It provides softness and moisture to sandwich loaf, bun and other yeast raised products.
BUTTER OIL SUBSTITUTE
An economical and healthier substitute to butter oil and imparts rich butter flavour. It can be used for cookies, baking and coffee roasting. Liquid option is also available.
Provides good creaming volume with white, glossy and smooth appearance. For cream filling, icing, as well as cream decoration work.
A vegetable fat that is designed to create tender and flaky pastries and pie crusts. It is suitable for sweet and savoury pies with wet fillings, sausage rolls and frozen unbaked pastry.