Oils & Fats

20 kg CartonsPOPULAR

Shortening "SH3639"

Non-hydrogenated; melting point 36–39°C

Versatile, non-hydrogenated palm shortening for bread, cookies, biscuits and confectionery.

20 kg cartons

Cocoa Butter Substitute "CHOCFAT CS-110"

Fully hydrogenated, lauric; melting point 33–35°C

For glossy compound chocolate with easy mold release, without tempering.

20 kg cartonsFEATURED

Cocoa Butter Replacer "CROKO U-110"

Partially hydrogenated; melting point 36–39°C

A non-lauric cocoa butter replacer for coating and enrobing, without tempering.

20 kg cartons

Cocoa Butter Substitute "CHOCFAT S347"

Palm kernel fat blend; melting point 34–37°C

A palm-kernel-based cocoa butter substitute for confectionery, biscuit and wafer fillings.

20 kg cartons

Cocoa Butter Substitute "CHOCFAT S380"

Lauric fat blend; melting point 38–40°C

For biscuit, wafer and nut coatings with good flavor release and a clean mouthfeel.

Tins

RBD Coconut Oil "CNO"

Melting point 23–26°C

Neutral-tasting refined coconut oil for deep frying, dairy products and confectionery.

Tins

RBD Palm Olein "CP10"

Cloud point ≤10°C; melting point ≤24°C

Refined palm olein with a neutral flavor and naturally occurring vitamin E, for cooking and frying.

20 kg cartons

Spread Oil "SP111"

Semi-solid; melting point 22–30°C

Gives chocolate spreads, hazelnut spreads and soft fillings a smooth, easy-to-spread texture.

20 kg cartons

Cocoa Butter Equivalent "CROKO S-110"

Non-lauric; melting point 29–36°C

A cocoa butter equivalent for molding and enrobing, compatible with cocoa butter in any ratio.