Confectionery Fats

Designed specifically for solidifying liquid fats contained in fillings based on hazelnuts, peanuts, almonds. Compatible with other fats, suitable for fillings containing cocoa butter, butter and liquid nut oils. Used in the confectionery and baking industry in the manufacture of chocolate products, candy shells, fillings for wafers and cookies, as well as for the preparation of confectionery glaze.

Advantages

the combination of low price and excellent organoleptic indicators makes it possible to create high-quality products with reduced cost
increased antioxidant properties increase the shelf life of semi-finished and finished products
contribute to increasing the heat resistance of the finished product
allow to get a filling with a delicate taste that is easy to whip
provide the desired consistency of the fillings
provide a plastic coating during solidification, which reduces the ability of finished products to crack

Physical and chemical parameters

Specification	Fat content, % min	Moisture and volatile matters, % max	Acid value, mg КОН/g, max	Peroxide value, ½ О mmol/kg, max	Melting point, °C: winter (02.10. – 31.03.) summer (01.04. – 01.10.)	SFC at 20 °С, % winter (02.10. – 31.03.) summer (01.04. – 01.10.)	Max shelf life at the temperature from -20 °С to 0 °С, months
NewRich FFS 10	99,7	0,3	0,2	2,0	w. 33-37 s. 34-38	w. 30-35 s. 32-36	12
NewRich FFL 2 LT*	99,7	0,3	0,2	2,0	33-36	32-36	12
NewRich FFL 10 LT*	99,7	0,3	0,2	2,0	w. 33-37 s. 34-38	w. 24-28 s. 26-30	12
Palm сonfectionery fat LT*	99,7	0,3	0,2	2,0	w. 33-36 s. 36-39	w. 18-25 s. 23-31,3	12

The technical specifications indicated on the website are standard. Custom manufacturing is possible according to customer requirements.

*LT – weight fraction of trans isomers of unsaturated fatty acids less than 2 %.