Products

DANFAT GAL – B5 is Edible fat non hydronated produced from select palm oil fractions and Sioma oil, free of fatty acids “trans” and free form genetically modified materials. It has an excellent microbiological stability and a high resistance to oxidation.

Danec MILHOJAS is Croissant type bread. It is Excellent for pasting in the production of flakey pastry paste and Half flakey pastry.

DANOLIN FRI (Grasa) has a high stability and resistance to heat change; this makes it very resistant to high temperature long time frying. The fried snacks on this oil are very stable to rancidity making it have a long shelf life, maintaining its flavor, fresh natural aroma even after months.

DANFAT DANFATGAL is Edible fat “non hydronated” made from select palm oil fractions, free of fatty acids “trans”. Totally refined, bleached and deodorized. Suitable for human consumption. It has an excellent microbiological is Edible fat “non hydronated” made from select palm oil fractions, free of fatty acids “trans”. Totally refined, bleached and deodorized. Suitable for human consumption. It has an excellent microbiological stability and a high resistance to oxidation.

DANOLIN FRI (Oil) are recommended to be used on deep fryers Because of its high stability against oxidation and resistance to heat change,. It can also be used as spray oil on cookies and snacks. It is also an excellent vehicle for favorers, cookies coloring dyes and snacks.

Danec CHANTILLY is Excellent for cake baking, Large volume cakes, Excellent crumbs and Works very well in the production of white baking creams, spongy and with a long shelf life.

Danec CBA/CBS/CLC products are cocoa lard substitutes, produced with 100% vegetable fat that contain a high percentage lauric fatty acids. They are lauric fats, refined, bleached and deodorized. Free of trans-fats, suitable for human consumption. DANFAT CBS and CBA are hard and shiny fats designed to substitute cocoa lard in Chocolate type products and chocolate spread. The products elaborated with this fats do not need special conditioning treatment or temperate. It has an excellent microbiological stability and a high resistance to oxidation. It also has a high resistance of fat bloom, conserving its glow during storage. CBS and CBA are used in combination with cocoa powder with low fat content in what is known as Compounds.