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When producing a confectionery filling, about 40% is fat.
The filling fat influences the properties of the end-product, related to melting, stability and overall impression.
To be able to tailor the most suitable filling fat for a specfic application, the following aspects must be considered: ingredients, processing parameters, labelling requirements and eating properties.
AAK offers a wide range of filling fats, tailored for specific applications
CHOCOFILL™ BR - for significantly improved bloom stability
CHOCOFILL™ GP - for cost efficient fillings
CHOCOFILL™ NH - non-hydrogenated for flexibility
CHOCOFILL™ TC - for fillings with an excellent cooling sensation
CHOCOFILL™ LS - low in saturated fatty acids for a healthier profile
DELIAIR™ NH - unique for aerated, non-hydrogenated smooth fillings
Click here to learn more about our filling fat range with a lower content of saturated fatty acids - enter our specific CHOCOFILL LS website at www.chocofill.com
Upload our Filling Fats brochure by clicking here
For more information please email email@example.com
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