The CARABUTA NH is a milk fat replacer with flavor precursors creating butter note during baking similar to dairy butter. It give the natural buttery flavor to baked goods providing economy in replacing milk fat. The flavor will be developed once the heat is induced and it is stable. Being low in trans-fats and free from cholesterol, it is also easier to store compared to dairy fat for your convenience.
The ICING SHORT 400 is has excellent creaming power with high mechanical tolerance. Suitable for large production volume of buns and cakes, it gives smooth and light texture to filling creams and improves meltdown sensation.
It is able to incorporate higher quantity of air giving larger volume of fillings, therefore giving you cost savings. Comes with clean label option and low trans as well for better health benefits.
The high stability oil DURKEX 140 is specially designed to substitute liquid shortening widely used in emulsified cake application. It decreases the crumb hardening over time by retarding the staling rate of the cake. It also finds good texture and taste for choco-bakery products like brownies, devil’s food cake etc. It is non-GMO, non-hydrogenated and non-lauric providing good economy and functionality benefit to the end product.
Durkex is our range of spread fats designed to avoid de-oiling at higher storage temperatures or at higher nut (oil) content levels. These give maximum indulgence thanks to combination of pasty texture and rich mouthfeel, delivering a very pleasant overall experience. Spreadability is a key feature, even out of the refrigerator.
DURKEX 103 is the most premium product, delivering maximum indulgence and heat resilience, giving high stability with nuts like peanuts, hazelnuts, almonds, and pistachios in warm climates.
DURKEX 105 contains an emulsifier to further improve the heat resistance without affecting the mouthfeel or flavor.
Great for these applications: