Fat firm Ekolad of laurinovy type

Fats for creams on vegetable oils
Substitutes of cocoa butter of laurinovy type "Ekolad SP" are received by method of hi - tech fractionation and a full hydrogenation of vegetable oils and fats. Are characterized high oxidizing by stability. Provide high structural and mechanical and organoleptic characteristics to the final product.

• "The Ecoharmony 3201 - 38 SP" has high temperature of melting that promotes formation of more dense shaken - up creams having the maximum formouderzhivayushchy ability. It is recommended for production of creams on the vegetable oils used as a filler for eclairs, tubules, cakes, cakes.
• "The Ecoharmony 3701 - 35 SP" is the firmest in this line of fats, providing thereby a high vzbitost and stability of ready cream. The optimum profile of melting gives to a ready - made product the best organoleptic characteristics. It is recommended in production of creams on vegetable oils for finishing and a decor of cakes, cakes.