Oil and fat products

Substitute of milk fat with the EKOLAKT trademark  Substitutes of milk fat Are used for production of spreads and milk - containing products: smetanny, cottage cheese, cheese (firm, fused), milk - containing canned food, and also ice cream with substitute of milk fat. Substitutes of milk fat...

Description: Margarine of firm 82% of fat content, it is recommended to use for preparation of flour candy stores (sugar, long, oatmeal cookies, gingerbreads) and bakery products (bread, rolls, fancy bread, steering - wheels etc. ) Advantages: Provides homogeneous plastic test mass, impacts to...

Margarine: for the ecoslice puff pastry of 82% fat content; table "dairy" "ecostation wagon" of 82% fat content The Balikz (Balikz) LLP company, realizes powdered milk, jam, condensed milk, curds, fruit stuffings, etc.

Substitutes of milk fat of the Ekolakt group Advantages: • are received by a pereeterifikation method on the basis of vegetable fats and oils and their modifications; • are as close as possible to milk fat on technological, physical and chemical and structural and rheological properties; • improve...

Substitutes of milk fat of the Ekolakt group Advantages: • are received by a pereeterifikation method on the basis of vegetable fats and oils and their modifications; • are as close as possible to milk fat on technological, physical and chemical and structural and rheological properties; • improve...

Margarine: for the ecoslice puff pastry of 82% fat content; table "dairy" "ecostation wagon" of 82% fat content The Balikz (Balikz) LLP company, realizes powdered milk, jam, condensed milk, curds, fruit stuffings, etc.

Fat firm laurinovy type (netemperiruyemy substitute of cocoa butter) with the ecoharmony trademark  Fats for creams on vegetable oils Substitutes of cocoa butter of laurinovy type "Ekolad SP" are received by method of hi - tech fractionation and a full hydrogenation of vegetable oils and...

Substitutes of milk fat of the Oilblend group • are received by a blending method on the basis of vegetable fats and oils and their modifications; • contain essentsialny fatty acids that increases the physiological value of ready - made products; • at the request of the consumer emulsifiers and dye...

Substitutes of milk fat of the Oilblend group • are received by a blending method on the basis of vegetable fats and oils and their modifications; • contain essentsialny fatty acids that increases the physiological value of ready - made products; • at the request of the consumer emulsifiers and dye...

Substitutes of milk fat of the Oilblend group • are received by a blending method on the basis of vegetable fats and oils and their modifications; • contain essentsialny fatty acids that increases the physiological value of ready - made products; • at the request of the consumer emulsifiers and dye...

Substitutes of milk fat of the Oilblend group • are received by a blending method on the basis of vegetable fats and oils and their modifications; • contain essentsialny fatty acids that increases the physiological value of ready - made products; • at the request of the consumer emulsifiers and dye...

Substitutes of milk fat of the Oilblend group • are received by a blending method on the basis of vegetable fats and oils and their modifications; • contain essentsialny fatty acids that increases the physiological value of ready - made products; • at the request of the consumer emulsifiers and dye...