Products

NurtiCryst C60 is a good crystallization starter that is produced from Cottonseed. It is a coating fat for encapsulation of spices. NutriCryst is used in spices and marinades.

NutriCon 100 is for confectinary use and it is a filling and coating fat without laurics as cocoa butter replacer. It is an excellent alternative to cacao butter. NutriCon 100 has a good compatibility with cacao butter and provides a surface with a good glance.

NurtiCryst R70 is a good crystallization starter that is produced from rape seed. It is a coating fat for encapsulation of spices. NutriCryst is used in spices and marinades.

NurtiCryst S68 is a good crystallization starter that is produced from sunflowers.. It is a coating fat for encapsulation of spices. NutriCryst is used in spices and marinades.

NutriCon 300 is for confectinary use and it is a filling and coating fat without laurics as cocoa butter replacer.NutriCon 300 is an excellent alternative to cacao butter. It has a good compatibility with cacao butter and provides a surface with a good glance.

NutriLiq RP11 is a ready to use marinade oil. It has low fat content and NurtiLiq RP11 is used in herbs, spices, and marinades and is good feedstock for marinades.

NutriLiq SR70 is a ready to use marinade oil. It builds up a perfect crystal grid for embedding particles especially herbs and has low fat content. NurtiLiq SR70 is used in herbs, spices, and marinades.

NutriCon L 70 is for confectinary use and it is a filling and coating fat without laurics as cocoa butter replacer. It is soft at low temperatures and partially crystallized at room temperature. It builds up a steady crystal grid which avoids oil migration. NutriCon L 70 prevents grittiness and is ideal for products like canache.

Confina C 400 is a lauric filling and glaze. It has fast crystallization and excellent melt and is used as a coating fat as a cacao butter substitute.

Confina C 900 is a lauric filling and glaze. It has fast crystallization and excellent melt and is used as a coating fat as a cacao butter substitute. Confina C 900 is used in enrobing and molding products.

Confina C 550 is a lauric filling and glaze. It has fast crystallization and excellent melt and is used as a coating fat as a cacao butter substitute. It is perfectly suitable for molded or enrobed products.

Confina L 700 is a lauric filling and glaze. It has fast crystallization and excellent melt and is used as a coating fat as a cacao butter substitute. Confina L 700 is a non hydrogenated variation to replace fully hydrogenated palm kernel fat.

Confina C 600 is a lauric filling and glaze. It has fast crystallization and excellent melt and is used as a coating fat as a cacao butter substitute. It is a non hydrogenated alternative to Confina 36

Confina L 600 is a lauric filling and glaze. It has fast crystallization and excellent melt and is used as a coating fat as a cacao butter substitute. Confina L 600 is used in enrobing and molding products. Fits as feedstock for fillings and coatings. In combination with oil also suitable as whipped cream. Possibility to mix with a small amount of cacao butter.

Confina C 800 is a lauric filling and glaze. It has fast crystallization and excellent melt and is used as a coating fat as a cacao butter substitute. Confina is used in enrobing and molding products.

NutriCon 500 is for confectinary use and it is a filling and coating fat without laurics as cocoa butter replacer,.excellent alternative to cacao butter. NutriCon 500 has a good compatibility with cacao butter and provides a surface with a good glance.

Confina C 100 is a lauric filling and glaze. It has fast crystallization and excellent melt and is used as a coating fat as a cacao butter substitute. Confina C 100 forms in combination with palmolein and is a perfect chocolate coating for ice cream.

Biola Bakery Margarine is a tasteless bakery margarine produced without hydrogenation and interesterification. It creates a stable and easy to handle pastry. Biola Bakery Margarine is used in pastries.

Confina C 50 is a lauric filling and glaze. It has fast crystallization and excellent melt and is used as a coating fat as a cacao butter substitute. Confina C 50 is used fillings and coatings.

NutriCon L 50 is for confectinary use and it is a filling and coating fat without laurics as cocoa butter replacer. It is soft at low temperatures and partially crystallized at room temperature. It builds up a steady crystal grid which avoids oil migration. NutriCon L 50 is ideal for spreads like nut nougat creams.

NutriCon F 600 is for confectinary use and it is a filling and coating fat without laurics as cocoa butter replacer. Is available in flakes for easy handling and is a great crystallization starter.

NurtiCryst P11 is a good crystallization starter that is produced from palms. It is a coating fat for encapsulation of spices. NutriCryst is used in spices and marinades.

Biola Croissant Margarine is a tasteless bakery margarine produced without hydrogenation and interesterification. It creates a plastic texture and perfect separation of the pastry layers. It has a tasteless flavor and is used in every kind of puff pastry.

Biola Cake Fat is a tasteless bakery margarine produced without hydrogenation and interesterification. It has a tasteless flavor and is used in every kind of puff pastry.

NurtiCryst Bakery Fat is a tasteless bakery margarine produced without hydrogenation and interesterification. It is used in cooking and frying.