Experience the best of baking
Experience the best of baking
The biscuits, cookies, and wafer category is continuously growing as one of the main sources of snacks for indulgent or healthier bites during the day. The special fats selected for these snacks play an important role in the sensory and performance properties of the end product. At IFFCO, we have designed different types of shortening, margarine and butter blends for biscuits, cookies and wafer dough solutions for memorable indulgence.
BISCUITS, COOKIES AND WAFERS
Low GE dough and filling applications
Low GE, non hydrogenated and nitrogenated vegetable fat
Lubricity and aeration in the medium range of texture
Dough and filling applications
Flexible design
Good incorporation in process
Cold and moderate weathers
Packaging: 25 kg BIB
Dough and filling applications
Non hydrogenated vegetable fat
Multipurpose design
Good mouthfeel and palatability
Cold and moderate weathers
Packaging: 25 kg BIB
Lubricity and better eating quality for dough applications
Non hydrogenated emulsified and nitrogenated vegetable fat
Soft biscuit dough applications
Excellent mouthfeel and palatability
Cold weather applications
Packaging: 1 x 20 kg BIB
Multipurpose nitrogenated shortenings for fillings and dough
Non hydrogenated vegetable fats
Good aeration properties and lubricity
Easier incorporation of ingredients
Cold and warm weather versions
Packaging: 25 kg BIB
Multipurpose bakery fats in a whole range of textures
Non hydrogenated vegetable fats
Available in medium and hard textures and different melting points
Dough and filling applications
Cold and warm weather versions
Packaging: 1x 20 kg / 25 kg BIB
Multipurpose bakery applications
Non hydrogenated special vegetable fractions and anhydrous milk fat
A range of Butter blends with or without color
Enhanced natural butter flavor and melting profile
Excellent mouthfeel
Multipurpose bakery applications
Uniform quality during the year
Packaging: 25 kg BIB and 5 x 2 kg sheets
Superior Lubrication
Excellent crumb structure
Better eating quality
Good oxidative stability
Good crispiness
Premium Butter flavor
Optimal nutrition
Non hydrogenated fats
