10 kg
Showing 1–8 of 13 resultsSorted by latest
Showing 1–8 of 13 resultsSorted by latest
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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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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.
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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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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.
