Confectionery filling fats
Many biscuit, cake, and confectionery manufacturers use Olenex filling fats to achieve the best performance in products and during manufacturing. Whether it’s a filling between a biscuit, a wafer or inside a bar of chocolate, the Olenex portfolio contains many filling fats to match the market requirements and cover the current trends.
Wafer Filling Fats
An Olenex lauric wafer filling fat solution imparts quick crystallisation and solidification properties. These attributes enable efficient production and a clean-cut by the wafer plates. Additionally, the solution adds an indulgent mouthfeel and a rapid melt to the filling fat, releasing the flavours and sweetness at just the right moment.
Such a filling fat crystallises quickly, has an excellent mouthfeel, and melting behaviour.
Key attributes:
- Rapid melting
- Fast crystallising
- Optimal processing design
Anti Bloom Filling Fats
Chocolate-enrobed wafers or chocolate-like coatings often tend to build up unappealing fat bloom where the filling and the coating touch. Fillings made with an Olenex anti-bloom solution inhibit fat migration and thus effectively prevent fat bloom.
Such an anti-bloom filling fat crystallises quickly, has an excellent mouthfeel, and melting behaviour. These properties optimise the ability of clean cutting in the production process.
Key attributes:
- Anti-bloom properties
- Rapid melting
- Fast crystallising
- Optimal processing design
Chocolate Filling
Chocolate fillings have a high risk of oiling out, migration, and bloom. The components used in the filling must be resistant to chocolate as well as (nut) fillings. Cocoa butter exhibits limited compatibility with lauric fats. An indulgent filled chocolate product requires a filling fat which is completely composed of non-lauric ingredients.
Compatibility
Our solutions of confectionery filling fats offer good flavour release including a high-compatibility with cocoa butter based chocolate shells. The Olenex filling fats offer good flavour release plus high compatibility with cocoa butter based chocolate shells, effectively preventing the formation of fat bloom.
Key attributes:
- Anti-bloom properties
- Rapid melting
- Fast crystallising
- Optimal processing design
- Compatibility with chocolate