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| Products: | Description: | Application: | |
| Dough Fat 530 | Specialty fat prepared from carefully processed and modified non-lauric vegetable oil. This fat is spray cooled to come up with a granulized form for easier handling application. |
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Dough Crust 210 |
Premium emulsified shortening made from a blend of modified soya bean oil and palm oil. It has excellent plasticity over a wide range of temperature that provides easier workability on application. | Excellent for thin crust application. | |
| Frymax 500 | Refined, bleached and deodorized palm oil. This non-lauric fat result in fried products, which are not oily in appearance and in taste, and provides longer frying mileage. | Excellent for continuous deep frying. | |
| Frymax 541 | RBD palm olein prepared from fractionation of palm oil. Noted for its high smoke point. Ideal for continuous deep frying applications. | Best suited for pan pizza application and deep fat frying. | |
Frymax 585A |
Premium frying fat made from carefully refined and processed soya bean oil. This is further hydrogenated for longer stability both in storage and during frying. It is bland in taste, light in color and has good resistance to oxidation that provides superior tasting and keeping qualities to fried foods. | Ideal for continuous deep frying application. |
