Fillings come in a tremendous variety of forms, tastes, structures and flavours such as bars, bite-sized sweets, cookies, wafers, pastries, biscuits, truffles, pralines, toffees, caramels and fudges. Because of the wide range of applications, desired characteristics and production technologies, the requirements of the fats are very diverse. In turn, this results into a need for a wide range of filling fats with varying melting point, melting behaviour, functionalities and crystallisation speed. In our filling and cream fats we have 4 main ranges ERTIFIL,ERTIFRESH, REDUSAT, ERTIMIX NP, focusing on one or more of following characteristics: * Creamy * Cool melting * Anti-bloom * Bakestable * Low SAFA * Non Hydro - Low TFA * Temper or Non Temper * Fats without palm oil
