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Specialty Fats
Texture.Structure.Performance.
Fat systems for bakery and frying, built around your process.
Our specialty fats.
Fat systems for bakery and frying.
Shortening Bakery · Frying
Structure for baking. Stability for frying.
A plastic fat that creams air into cakes, gives biscuits their bite and stands up to the fryer.
Used in
- Cakes and sponges
- Biscuits and cookies
- Bread and sweet doughs
- Deep frying
Margarine Bakery
Layers you can see.
A workable fat for lamination, made to hold its structure through folding, resting and baking.
Used in
- Croissant and Danish
- Puff pastry
- Cakes and sweet doughs
RBD Coconut Oil Frying · Bakery
Clean taste. Light finish.
Refined, bleached and deodorised coconut oil with a neutral flavour, for frying and baking.
Used in
- Frying and snacks
- Biscuits and crackers
- Bakery fat blends
Made to your process
Your climate. Your line. Your product.
A fat that works in a cool European bakery can behave very differently on a hot production floor. We adjust the melting point and the blend so the fat suits your conditions and your process.
- Melting point matched to your climate
- Texture and workability for your line
- Blends chosen with your team, tested on samples
Know your fatty acids.
Short, evidence-led reads for better formulation decisions.
ArticleFood fatsFood Fats: Function Is Built in the Crystal Network
How fatty-acid profile, solid-fat content and processing work together to create texture.
Read the article
ArticleBakeryBakery Fats: Plasticity, Aeration and Layers
Matching fat behaviour to biscuits, cakes and laminated pastry.
Read the article
ArticleFryingFrying Oils: Stability Is a System Property
Why frying life depends on the oil, the food and the fryer together.
Read the article
Solutions
One expertise. Three areas.
Animal nutrition and industrial applications, built on the same chemistry.