Bakery & Confectionery
Bakery and confectionery production depends on how a fat behaves rather than on its name alone. Bio Green Oils and Fats supports shortenings, margarine fats, laminating fats, coating and filling fats selected against slip melting point, solid fat content curve and plasticity across the working temperature range.\n\nWe work from the finished-product brief — laminated dough, biscuit, cream filling, compound coating — and review the available specification, analysis and packaging format before a supply commitment is made.
Products for Bakery & Confectionery
RBD Palm Kernel Stearin
RBD palm kernel stearin is the hard fraction separated from palm kernel oil by fractionation. Lauric acid at 46 to 52 percent and an iodine value of 5 to 9 give it a firm body and a very sharp melt at 30 to 34 degrees Celsius.
RBD Palm Kernel Olein
RBD palm kernel olein is the liquid fraction separated from palm kernel oil by controlled cooling and filtration. It keeps the lauric character of the parent oil in a form that stays fluid, with a cloud point of 8 to 12 degrees Celsius.
Low-Melting Palm Shortening
Low-melting palm shortening is a soft plastic bakery fat with a melting point around 40 to 44 degrees Celsius. It creams readily, holds air during mixing and melts cleanly in the mouth, which suits cakes, cookies, fillings and spreads.
Cocoa Butter Substitute (CBS)
Cocoa butter substitute is a lauric hard fat, made from hydrogenated palm kernel stearin, that mimics the melt of cocoa butter without requiring tempering. It is the standard fat for compound coatings, but it is not compatible with real cocoa butter.
RBD Palm Stearin
RBD palm stearin is the hard fraction separated from palm oil during fractionation. Rich in palmitic acid and with an iodine value typically below 48, it supplies solid structure to shortenings, margarines and soap without hydrogenation.
High-Melting Palm Shortening
High-melting palm shortening is a formulated bakery fat built from palm stearin and palm oil fractions. Its high solid fat content at elevated temperature gives laminated pastry and biscuits the structure and heat tolerance they need on the line.
Need a Custom Solution?
Contact our team to discuss your specific requirements for the Bakery & Confectionery industry.
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