Corman

Corman Dairy emulsifier is a functional clean label powder with a high level of phospholipids. Storage, implementation and dosing are facilitated by the superior powderiness and by the resistance to de-oiling and clumping. The rigorous selection of the fat makes it possible to guarantee the performance (hardness, melting profile, color).

Corman Cream Concentrate are ready-to-recombine bases to make whipping creams (dairy or mixed) or any other cream-based product. Also, the Cheesium compound base allows you to produce cheese analogs like cream cheese, breakfast cream or mascarpone types (mixed dairy and vegetable).

Corman Premium butter are completely customizable and adapted to the constraints of your applications: bulk butter, whipped, texturized, fractionated, made directly from cream or with adapted melting points. The Hard range offers the best of pastry butters with superior industrial performance (no water loss, exceptional plasticity) and higher yield, without problem on automatic extrusion/lamination lines. The Soft range offers soft butters for cold use that guarantee workability and low-temperature performance: better plasticity, no need of tempering and regular control of the buttering rate. Corman Origins is a range of exceptional butters, from selected origins.

Corman Optimized Blends is blends of vegetable fats and concentrated butter to combine the best of both worlds, more qualitative solutions compared to margarine and more economical compared to pure butter. Concentrates of the Corman expertise, They combine a superior buttery taste with guaranteed performance and regularity on the lines. The Corman blends are also available in RSPO Mass Balance version.

Corman Technical AMF is present at Corman to meet your most precise needs. We can adapt virtually all characteristics of anhydrous milk fat: its hardness, a melting point of 5 to 50°C, its texture, color, its solid or liquid status, its nutritional profile.