Industrial Fats

In the chocolate and confectionery sector, high-performance fats and cocoa butter equivalents (CBE) that optimize production processes are becoming increasingly critical. The balance of efficiency, taste, and sustainability required in this field can be achieved through the right fat selection.
Bunge has developed specialized products that offer powerful solutions to these needs. These solutions are as follows:

Chocolate and Confectionery Fats (CBE & Compound)

• Coberine 608, with its 100% compatibility with cocoa butter, supports a clean-label approach in chocolate production. It also enhances production stability, enabling sustainable and efficient processes, which ensures product standardization and cost control advantages.
• Coberine 901 is developed with a high melting profile for brands producing in hot climates. With its heat resistance, it flawlessly replicates the function of cocoa butter and guarantees consistency in production.
• CBT GOLD combines authentic chocolate flavor with compound chocolate practicality, making it ideal for molding, dragees, and coatings. Its non-tempering and non-conching properties reduce production time while delivering up to 100% cost savings.
• CLSP 555 E stands out in quality parameters such as gloss and crystallization. It eliminates the need for tempering and offers a healthy, functional alternative with its trans-fat-free composition.
• CLSP 812 provides an affordable and economical solution. In coating and molding applications, it ensures smooth surfaces, rapid solidification, and consistent results, enabling high production efficiency.

Multi-Purpose Fats for Fillings and Coatings

These products, known for their functional and versatile use, offer significant advantages to manufacturers particularly in filling and coating applications:

• CLSP 604 is specially developed for wafer and biscuit fillings. With its cooling mouthfeel, rapid crystallization properties, and suitability for large-scale production, it is ideal for high-volume manufacturers.
• CLSP 310 offers a wide application range from praline fillings to ice cream coatings. This multi-purpose confectionery fat provides the desired gloss, texture, and balance in coating and filling applications, accelerating production while elevating quality standards.

Stable Fats for Nut-Based Products

In nut-based products, shelf life and oxidative resistance are key determinants of quality. Bunge provides solutions that fully meet these needs:

• Durkex 102 delivers a smooth texture and high oxidative stability in nut pastes and praline fillings. It extends shelf life and preserves product structure.
• Durkex 104 is designed for formulations with higher nut content. With its suitability for up to 20% nut inclusion, it offers an efficient solution.

Bakery and Pastry Fats

In bakery applications, fats play a decisive role in taste, texture, and durability. Specialized formulations in this segment merge traditional flavors with modern production methods:

• BOS 6262 is designed for manufacturers aiming to achieve the buttery taste in products such as baklava and cookies. Its structure closely resembles pure milk fat, making it a natural and practical alternative.
• Couva 255 NH stands out with its healthy formulation free of trans fats and hydrogenated oils. It is a versatile and reliable solution for cakes, biscuits, wafer coatings, and heat-resistant creams. Additionally, its moisture barrier effect preserves product quality.

Plant-Based and Sustainable Fat Alternatives

Sustainability and plant-based production are becoming increasingly important in the modern food industry. Solutions developed for these needs provide advantages for both health and the environment:

• BeLeaf FlexiBetter stands out with its vegan, palm-free, and cholesterol-free composition. Formulated for use in plant-based dairy products, it has the same melting profile as traditional butter. With its low environmental impact and cost efficiency, it is the top choice for brands committed to sustainable production.