Fat is a crucial ingredient in all bakery and patisserie recipes. Providing layering for all viennoisserie and puff pastry products, it supports dough development and provides better ‘slice-ability’ for breads. It also gives volume and texture to cakes and increases the shelf life of products by slowing down the staling process and aerating decoration creams.
As experts in bakery and patisserie solutions, our fat-based products are made to exceptionally high standards throughout the world. They meet the requirements of artisan professionals, and can also be tailored to specific industrial demands.
Our fat-based product range includes:
Margarines, blends, shortenings
Our high-quality margarines, blends and shortenings for bakery and patisserie applications adhere to nutritional guidelines. This means you can satisfy customer demands for healthy eating without compromising on taste and texture.
The IBCCs provide customers with the facilities and tools to develop specific bakery finished goods, and to research and test new applications before starting production.
Providing our customers with access to the very latest industry equipment, expertise and training, as well as in-depth research into international trends.