Pallet Container
Showing 1–8 of 9 resultsSorted by latest
Showing 1–8 of 9 resultsSorted by latest
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Trenn Pro L50DT
Add to CompareAdd to WishlistRelease agent
Specialized release agent for confectionery molds and baking trays, kneading troughs, lops and other baking equipment to prevent dough adherence.
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Optima Trenn Spray
Add to CompareAdd to WishlistRelease agent
Release agent in spray form for contact frying on flat surfaces such as pans, plates, grates, grills, waffle irons as well as for all types of baking trays and moulds.
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Beleaf PlantBetter
Add to CompareAdd to WishlistVegetable fat
Beleaf PlantBetter is an innovative, fully plant-based fat that can replace milk fat, while maintaning butter characteristics.
Perfect for confectionery and bakery applications, both for baking cakes and cookies, as well as for the production of creams and fillings.
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Eleplant
Add to CompareAdd to WishlistVegetable fat
Innovative, versatile vegetable fat that works like traditional butter in the kitchen. Perfect for cooking, baking, frying, confitting and cold use. It works well in both traditional and vegan cuisine.
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Westfalia Feinste 20%
Add to CompareAdd to WishlistFor the production of delicate and light puff pastry, Danish pastry, and croissants.
Contains 8% concentrated butter (equivalent to 10% butter content). Combines the functional properties of laminating margarine with the flavor and aroma of butter.
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Westfalia Feinste 25%
Add to CompareAdd to WishlistPuff pastry margarine with butter
For the production of delicate and light puff pastry, Danish pastry, and croissants.
Contains 20.5% concentrated butter (equivalent to 25% butter content). Combines the functional properties of laminating margarine with the flavor and aroma of butter.
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Westfalia Feinste 19%
Add to CompareAdd to WishlistMargarine with butter
Ideal for baking cakes and cookies, as well as for preparing creams.
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Westfalia Feinste 50%
Add to CompareAdd to WishlistFor baking cakes, cookies, and cream production.
Contains 41% concentrated butter (equivalent to 50% butter content). Combines the functional properties of margarine with the flavor and aroma of butter.