BREADS, CAKES AND BISCUITS
Carabuta NH
The Carabuta NH is a milk fat replacer with flavour precursors creating butter notes during baking similar to dairy butter. It gives the natural buttery flavour to baked goods providing economy in replacing milk fat. The flavour will be developed once the heat is induced and it is stable. Being low in trans-fats and free from cholesterol, it is also easier to store compared to dairy fat.
FROSTINGS, FILLINGS, AERATED CREAM AND TOPPING OF BAKERY GOODS
Icing Short 400
The Icing Short 400 has excellent creaming power with high mechanical tolerance. It is suitable for large production volume of buns and cakes. It gives smooth and light texture to filling creams and improves meltdown sensation. It is able to incorporate a higher quantity of air, giving larger volume of fillings, therefore, saving you money. The Icing Short 400 comes with clean label options.
SPONGE AND EMULSIFIED CAKES
Durkex 140
The high stability oil Durkex 140 is specially designed to substitute liquid shortening widely used in emulsified cake applications. It decreases the crumb hardening over time by retarding the staling rate of the cake. It also finds good texture and taste for chocolate bakery products like brownies and devil’s food cake. It is non-GMO, non-hydrogenated and nonlauric, providing good economy and functionality benefit to the end product.
FOR SPREADS
Durkex is a range of spreads designed to avoid deoiling at higher storage temperatures or at higher nut (oil) content levels. These give maximum indulgence thanks to combination of pasty texture and rich mouthfeel, delivering a very pleasant overall experience. Spreadability is a key feature, even out of the refrigerator.
Durkex 103
Durkex 103 is the most premium product, delivering maximum indulgence and heat resilience. It also has a high stability with nuts like peanuts, hazelnuts, almonds and pistachios in warm climates.
Durkex 105
Durkex 105 contains an emulsifier to further improve the heat resistance without affecting the mouthfeel or flavour.
