Margarines
Showing 9–16 of 26 resultsSorted by latest
Wide offer of margarines adjusted to bakery and confectionery requirements is available in three categories: universal products for baking, margarines for leavened doughs and for preparing creams.
Showing 9–16 of 26 resultsSorted by latest
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Maestra Delicate with a butter extract Puff Pastry MB
Add to CompareAdd to WishlistMargarine for laminated doughs provides the products with a buttery flavour and aroma as well as with an excellent dough lamination result.
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Maestra Intenso with butter extract Puff Pastry MB
Add to CompareAdd to WishlistMargarine for laminated doughs provides the products with a buttery flavour and aroma and also with an excellent result of dough lamination.
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Maestra Creamy White MB
Add to CompareAdd to WishlistIdeal margarine for white creamy mixtures and for any interpretation – it does not spoil the colour and aroma of the final product.
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Maestra Confectionery MB
Add to CompareAdd to WishlistMaestra Confectionery MB is a great choice for experts appreciating the highest quality. The margarine has the most required margarine characteristics for baking and creams.
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Maestra Confectionery NH MB
Add to CompareAdd to WishlistIt is the best quality confectionery margarine with no cured fats. It has excellent consistency and capacity to provide the products with an appropriate structure.
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Selecta MB
Add to CompareAdd to WishlistSelecta MB is first professional margarine available in the market with no additives, designed for confectionery products. The product has a “pure and short content” based on three ingredients: rape seed oil, palm oil, water. It contains no preservatives or colour additives.
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Maestra Creamy NH MB
Add to CompareAdd to WishlistMaestra Creamy NH MB Margarine is a great choice for all confectioners willing to prepare fluffy creams, fillings, desserts and mixtures with stable texture.
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Qualita 80%
Add to CompareAdd to WishlistProperly aerates the cakes, giving them volume and proper structure. It also helps in combining various ingredients of the batter.