Izdelki za sladkost (16)

Oilprime confectionery fats are recommended for the complete replacement of margarines in the formulation of flour confectionery and bakery products, while there is no need to adjust the technological schemes for the production of finished products and the installation of new equipment, but recalculation for fat and dry substances is required. Oilprime is also suitable for the production of fatty fillings and creamy semi-finished products.

A unique line of hard confectionery fats with a high crystallization rate and heat resistance. Ekond confectionery fats are obtained by high-tech fractionation and are intended for the production of praline masses, jigging sweets, and bars.

Milk fat substitutes Oilblend are obtained by blending vegetable fats, oils and their modifications, intended for the production of spreads, packaged in briquettes, milk-containing products with MMF

Milk fat substitutes of the EFKO company are as close as possible to milk fat in terms of technological, physicochemical and structural-rheological properties, and have excellent compatibility with other ingredients. Their use allows you to create products that are beneficial to health - with a balanced fatty acid composition, enriched with functional ingredients, etc. ZMZh "Ekolakt" are fats based on an optimally selected mixture of vegetable oils and their modifications, produced by the transesterification method. They are used for the production of dairy products and ice cream with HMF, spreads and other food products.

Confectionery fats with a high crystallization rate for a wide range of products: fatty fillings for waffles, wafer cakes, rolls, candy fillings, rolls, sandwich cookies, various types of flour confectionery.

The first confectionery fats in Russia with a trans-isomer content of up to 1%, produced by EFKO since 2006. Designed for the production of a wide range of confectionery products: from semi-liquid and soft pasty fillings to hard candy masses such as pralines.

For partial or complete replacement of butter in the recipe of various semi-finished products (creams, fillings and layers of cakes, rolls and pastries, soufflé for cakes, pastries and sweets "Bird's Milk"), margarines for creams of the MTK "Ecocrem" brand are ideal. Once upon a time, butter cream was the norm. However, for economic reasons and because of the simpler processing of margarine, butter cream production has begun to give way to cream based on specialized products that replace butter. Another reason, of course, lies in the possibility of using a larger range of ingredients and additives when working with specialized margarine. And last but not least, the argument lies in the decline in demand for heavy creams. Specialized margarine for creams allows you to get semi-finished products with a more delicate and airy structure than products made with butter.

Margarines of the MTS Ecoslice brand are intended for the preparation of classic puff products, croissants, frozen puff semi-finished products from yeast and yeast-free dough. The use of specialized margarine does not allow the layers of dough to stick together during the process of multiple lamination and rolling, serving as a separating film-barrier.

Margarines with universal properties, intended for the production of a wide range of flour confectionery and bakery products.

Specialized frying fat Oilmix is ​​a universal product for frying a wide variety of products: French fries, meat, chicken, fish dishes, donuts, pies and other dough products, as well as for use in the production of chips, snacks, instant pasta. Oilmix deep-frying fats offer significant advantages over conventional vegetable oils. Thanks to the optimally selected fat and oil composition and the introduction of antioxidants, they can be used for a longer period. They provide the formation of a delicious golden crust, emphasize the taste and aroma of the prepared dish.

Universal margarines include margarines with a low fat content - 60% and 72% - of the MT Domashny and Solnechny brands, which are used in the production of bakery products (bread, baked goods, some types of cookies). They contain fats necessary to create a dense, plastic, homogeneous consistency, and emulsifiers are selected in the amount necessary to create a stable margarine emulsion. This category also includes table margarines represented by the MT Eco-Universal brand, which are used in the production of a wide range of flour confectionery (all types of cookies, gingerbread, muffins, etc.), as well as in the production of bakery products (bread, buns, bagels).

For products where the key role in the technological process and the formation of the quality of the final product is played by the used fatty raw materials (shortbread cookies, cream semi-finished products, puff products), you should choose specialized margarines - products that have highly specialized consumer properties that provide improved quality characteristics of the finished product. This group includes margarines for puff pastry, shortcrust pastry and creams. For the production of products from shortcrust pastry and muffins, MT Ecopay margarines are ideal.

EMK "Equilad" is the first and only line of domestically produced cocoa butter equivalents. These are premium solid fats obtained by high-tech fractionation. The unique production technology makes it possible to obtain a product with properties identical to cocoa butter - a similar structure, crystallization rate, and also requiring tempering. EFKO's EMC are designed for full or partial replacement of cocoa butter in confectionery and semi-finished products. 100% compatibility of EMC "Equilad" allows you to mix it with cocoa butter in any percentage ratio without the risk of eutectics and "fat bloom". The product meets the requirements of GOST R 54054-2010 “Cocoa butter equivalents and SOS-type cocoa butter improvers. Technical conditions ".

Confectionery fats with a trans-isomer content of up to 1%, which have barrier properties. Designed for the production of fillings with a high content of nut raw materials, cream fillings, as well as fillings with a cooling effect. Obtained by fractionation and transesterification methods

The EFKO company produces lauric and non-lauric cocoa butter substitutes. ZMK lauric type - non-tempered substitutes for cocoa butter, intended for the production of hard and fragile confectionery glazes, candy bodies and hollow figures. "Ecolad" of non-lauric type - cocoa butter substitutes obtained by the "dry" fractionation method. They are intended for the production of a wide range of confectionery glazes: from hard to plastic.

Milk fat replacer "Ecoais" is a fat based on vegetable oils and their modifications, intended for the production of ice cream with milk fat replacer and frozen desserts.