Cream - Import export

For partial or complete replacement of butter in the recipe of various semi-finished products (creams, fillings and layers of cakes, rolls and pastries, soufflé for cakes, pastries and sweets "Bird's Milk"), margarines for creams of the MTK "Ecocrem" brand are ideal. Once upon a time, butter cream was the norm. However, for economic reasons and because of the simpler processing of margarine, butter cream production has begun to give way to cream based on specialized products that replace butter. Another reason, of course, lies in the possibility of using a larger range of ingredients and additives when working with specialized margarine. And last but not least, the argument lies in the decline in demand for heavy creams. Specialized margarine for creams allows you to get semi-finished products with a more delicate and airy structure than products made with butter.

Confectionery fats with a trans-isomer content of up to 1%, which have barrier properties. Designed for the production of fillings with a high content of nut raw materials, cream fillings, as well as fillings with a cooling effect. Obtained by fractionation and transesterification methods