Fats confectionery with the EKONFE trademarks

Fats confectionery with the EKONFE trademarks

Fats for wafer stuffings and cookies
Confectionery fats of nelaurinovy type Ekonf are received by method of hi - tech fractionation and a partial hydrogenation of vegetable fats.

• "To Ekonfa" minimum content of trans - isomers of fatty acids has 1003 - 36 TF, has good aeration properties. It is intended for production of a wide range of confectionery: wafer stuffings, different types of flour confectionery;
• "To Ekonfa 1203 - 34", in comparison with other fats of this group, has the best aeration properties that allows to receive a stuffing with a low density which is easily put and is evenly distributed on a surface of the wafer sheet. It is intended for production of stuffings for wafers, wafer cakes, wafer tubules, stuffings for candies, rolls, cookies sandwich;
• "To Ekonfa 1403 - 35" has higher firmness and speed of crystallization among fats of this group that promotes increase in productivity of the line due to reduction of time of passing of products through the cooling tunnel. It is intended for production of fatty stuffings for wafers, wafer cakes, wafer tubules, stuffings for candies, rolls, cookies sandwich;
• "To Ekonfa 2304 - 32" NEW has a plastic consistence, has the increased stability to migration of fusible oils, is used by production of cream stuffings for hollow wafer candies, candies like "Allsorts", hazelnut chocolate spreads.
Innovative developments
• "To Ekonfa of 1203 - 34 TF" and "to Ekonfa of 1403 - 35 TF": curves of melting are identical to fats with the content of trans - isomers of fatty acids no more than 20% , confectionery fats have high aeration properties, optimum indicators of crystallization, high organoleptic characteristics, there is no salistost. Are intended for production of stuffings for candies, bars, wafers, and also stuffings for production of cookies, gingerbreads, biscuits.
Confectionery fats without trans - isomers of fatty acids to "Ekonfa TF" (content of trans - isomers of fatty acids no more than 2% ) are received by method of hi - tech modification of the refined deodorized vegetable oils. Conform to the requirements of TR CU 024/2011 "Technical regulations on fat - and - oil products" for the content of trans - isomers of fatty acids coming into force since January 1, 2018.