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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
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Confectionery fats with a high crystallization rate for a wide range of products: fatty fillings for waffles, wafer cakes, rolls, candy fillings, rolls, sandwich cookies, various types of flour confectionery.
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