Biscuit cream fats

Our biscuit cream ranges offer excellent anti-bloom properties, nutritional benefits (such as reduced SAFA) and optimized crystallization speed.

Redusat

  • Drop the level of saturated fatty acids in your biscuit and wafer creams

  • Quick melting
  • Fresh mouthfeel 
  • Fully compatible with cocoa

 

Ertifil AB

  • Prevents anti-blooming caused by fat migration 

  • Suitable for wafer creams 

  • Perfect for long shelf life products

Bisco CR

  • Non-hydrogenated fat 

  • Optimized crystallization speed 

  • For a perfect binding between filling and wafer

Bisco N

  • Non-hydrogenated fat 

  • Optimized crystallization speed 

  • Nutrional benefits, such as low SAFA