Confectionery Fats

Fats for chocolate and confectionery, the general presentation of the AAK range of chocolate fats and confectionery fats, can be found in the second edition of our brochure.Read the brochure2007-12-19Chocolate - ILLEXAO"Whenever you replace cocoa butter with an advanced vegetable fat, you achieve significant cost savings. But not only that: Improved properties such as longer shelf life and improved heat stability are other possibilities provided by vegetable fats. Super compound - ILLEXAO"Replace up to all the free cocoa butter in a chocolate recipe and you will have a cost efficient super compound, which tastes like chocolate.Compound coatings - AKOPOL", CEBES", SILKO"For enrobed/moulded confectioneries or baked products, non-lauric CBR (Cocoa Butter Replacers), AKOPOL", and lauric CBS (Cocoa Butter Substitutes), CEBES" and SILKO" are economic and easy-to-use alternatives. AAK's range of CBR includes unique low-trans fats.Confectionery fillings - CHOCOFILL", DELIAIR"AAK has a complete range of fats for confectionery fillings. Low content of saturated fatty acids, low-trans and non-trans fats include general-purpose, bloom-stable and cool-melting tempering fats. Completely new, whipped fillings can be produced with DELIAIR". Chocolate spreads - AKOSPREAD"AAK supplies non-trans fats with good spreadability over extended temperature ranges, in combination with unique crystallisation properties designed to minimise oil migration. For the Polish Confectionery industry, the general presentation of the AAK range of chocolate and confectionery fats, can be found in the new brochure.Read the brochure

PRODUCTS & APPLICATIONS -Chocolate and confectionery fats