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:
Specialty Fats
Mimetic is our new generation of fat, which enables you to create superior quality croissants, Danish and puff pastry products with the traditional French Viennoiserie touch – delicious and sophisticated.
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.
Margarines and specialty fats, Bakery
A complete mix to make sponge cakes with a rich taste and a light aerated texture. Tegral sponge is easy-to-use, has a flat surface, good carrying properties, rollability and sliceability. Perfect to make layer cakes, Swiss rolls and entremets.
Margarines and specialty fats
White shortening is a bland in odour and taste produce from from fully refined palm oil & palm stearin under
Margarines and specialty fats
For use in baking flour and dough conditioners which can be used alone or with other baking enzymes to improve the baking performance of the flour, increase volume and extend shelf-life.
Margarines and specialty fats
O-tentic Mediterraneo is a specialized baking ingredient with distinct sourdough flavor for creamy profile. Suitable for sweet applications.
Margarines and specialty fats
Plant-based specialty fat, to replace butter or upgrade margarine, with a superior workability and an indulgent buttery mouthfeel.
Margarines and specialty fats
Highly efficient special fat for bread application.
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.