Taste Heavenly Pleasure
Taste Heavenly Pleasure
Chocolate pralines are complex food products that contain a soft filling surrounded by a chocolate shell. The design of the fat is a key parameter in such confectionery filling to get the desired behavior in the end product. The sensory attributes, compatibility with other fats in the system and the crystallization properties are all part of the fat design.
We have a range of different alternatives to produce shell praline fillings with different features and benefits.
SHELL PRALINE FILLINGS
Medium texture fillings for confectionery applications
Good melting profile and compatibility with lauric and non lauric shells
Soft to medium texture profiles
Modified vegetable fats, melting point range of 28-34ºC
Fast crystallization
Packaging: 25 kg BIB
Fillings with fast melting profile and cool effect
Lauric vegetable fats with a melting point of 22-28 ºC.
Compatibility with lauric fats shells
Good crystallization properties
Packaging: 1 x 20 kg BIB and 190 Kg Drum
Non lauric medium texture fillings for chocolate and compounds applications
Non lauric fat
Good compatibility with chocolate and compound shells
Improved stability through the time
Moderate melting profile
Emulsified vegetable fat
Packaging: 25 kg BIB
Excellent mouthfeel for non lauric systems and real chocolate pralines
Non lauric Specialized palm fractions
Non hydrogenated system
Partial tolerance to cocoa butter (20%)
Good compatibility with chocolate and compound shells
Excellent melting and mouthfeel
Packaging: 25 kg BIB
Medium, creamy and soft textures
Excellent melting profile and flavor release
Heat resistance versions
Good speed of crystallization
Stability to migration through the time
FILLINGS FOR WAFERS, BISCUITS AND BAKERY
Premium Confectionery fillings for wafers
Fast speed of crystallization
Excellent adherence to biscuits and wafers
Optimal performance in production lines
Superior Mouthfeel and melting profile
Excellent oxidative stability
Free of partially hydrogenated fats
Packaging: 25 kg BIB
Aerated fillings for biscuits and wafers
Non hydrogenated vegetable fats
Good aeration properties
Excellent adherence to biscuits and wafers
Optimal performance in production lines
Different textures and melting profiles
Good oxidation stability
Packaging: 25 kg BIB
Good crystallization and melting profile for fillings
Specialized lauric fat fractions
Fast setting of fillings
Good melting profile and flavor release
Good performance in production lines
Good oxidative stability
Packaging: 25 kg BIB
Soft and Creamy bake stable fillings
Emulsified special fat blends
Heat resistance performance during baking
Excellent melting profile and flavor release
Soft and creamy texture after baking
Packaging: 10 kg in BIB with spout, 190 kg drum
Water based injectable fillings
Non hydrogenated emulsified vegetable fats
Good emulsification and integration with water phase
Good carrier of flavors
Provides structure with good mouthfeel
Special design for water based applications
Packaging: 25 kg BIB
