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AarhusKarlshamn - Brochure.
AarhusKarlshamn - It is a zero trans & non-hydrogenated coating with these attributes and a variety of melt points.
AarhusKarlshamn - Whenever you replace cocoa butter with an advanced vegetable fat, you achieve significant cost savings. But not only that: Improved properties such as longer shelf life and improved heat stability are other possibilities provided by vegetable fats.
AarhusKarlshamn - Fat based spreads such as chocolate & confectionery spreads, peanut butter and hazelnut flavoured spreads are gaining in popularity. These products are fat continuous with a fat content of some 30%, hence the properties of fat largely determine the performance of the spread.
AarhusKarlshamn - It is a trans-free shortening, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. It also displays good crystallization, melting properties, has a lower drop point and is non-tempering.
AarhusKarlshamn - It is a trans-free shortening, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. It also displays good crystallization, melting properties and is non-tempering.
AarhusKarlshamn - It is a trans-free shortening, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. It also displays good crystallization, melting properties, a higher drop point and is non-tempering.
AarhusKarlshamn - It is a trans-free shortening, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. It also displays good crystallization, melting properties, a lower drop point and is non-tempering.
AarhusKarlshamn - For enrobed/moulded confectioneries or baked products, non-lauric CBR (Cocoa Butter Replacers), AKOPOL™, and lauric CBS (Cocoa Butter Substitutes), CEBES™ and SILKO™ are economic and easy-to-use alternatives. AAK's range of CBR includes unique low-trans fats.
AarhusKarlshamn - AAK's has a complete range of fats for confectionery fillings. Low-trans and non-trans fats include general-purpose, bloom-stable and cool-melting tempering fats. Completely new, whipped fillings can be produced with DELIAIR™.
AarhusKarlshamn - Consumers won’t compromise. They want healthier products that taste delicious. EsSence™ Non-Hydrogenated Shortening Blends can help you formulate full-flavored baked goods with ingredient statements that are free of trans fat and up to 75% lower in saturated fats. And, because EsSence™ can be used with all liquid oils, your product formulations can look smarter, too.
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