Lo trans - Import export

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

The first confectionery fats in Russia with a trans-isomer content of up to 1%, produced by EFKO since 2006. Designed for the production of a wide range of confectionery products: from semi-liquid and soft pasty fillings to hard candy masses such as pralines.

The English word "translation" derives from the Latin word translatio, which comes from trans, "across" + ferre, "to carry" or "to bring" (-latio in turn coming from latus, the past participle of ferre). Thus translatio is "a carrying across" or "a bringing across" – in this case, of a text from one language to another. We strive for perfection of Professionalism and Quality since 1992. Multilevel control over the quality of translation. Our business process management provides for step-by-step multilevel filtration of the project materials. It ensures the highest quality of translations, either it is a localization of a new product for a global market or translation of: technical manuals and documentation, legal contracts, business corespondence, mail, notary, medical terms and texts, patents, so on and so forth.

Sternanis that is known for more than 500 years was originally brought to Russia in the 16th century from Indo-China. This spice has very astringent, persistent and uniquely pleasant aroma because of the essential oil, that includes complex composition of trans-anethole and lily-of-the-valley and citrus flavours. The taste and aroma of Sternanis are fully delivered when heated.

Star anise, known for more than 500 years, was introduced to Russia in the 16th century from Indochina. It is used in cooking in the form of a coarse-grained powder from burgundy to a thick yellow color. This spice owes a very tart, persistent and uniquely pleasant aroma to essential oil, the complex composition of which is dominated by sweet trans-anethole, complemented by notes of lily of the valley and citrus. Taste and aroma of star anise fully reveal when heated. This makes the spice an indispensable supplement to pastry baking and jam. Thick star anise perfectly sets off the taste of lamb and pork, harmoniously complementing the taste of onion and garlic. It is used as raw material for sauces and marinades. Fans of star anise add it to coffee. Use for For meat, fish and seafood, for baking, desserts and hot drinks. Taste Bittersweet, without sugary, with an islandish tint and anise flavor Nutrition value on 100 gr. Proteins (g / 100g)… 18 Fats (g / 100g)…...