Vegetable Fats

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We are looked upon as one of the preeminent Vegetable Fats Suppliers in India. The Vegetable Fat & Shortening manufactured by us are widely demanded by variorums national as well as international clients engaged in confectionery products. The unmatched quality, unsurpassable freshness and high nutritional value has played vital role in the enhancement of the demand of the Vegetable Oil and Fat. The Organic Vegetable Fat is also available in different grades and specifications meeting the requirements of the clients. Additionally, the Vegetable Fats is hygienically packed free from external contaminants and additives.

Hydrogenated Palm Kernel Fat

Application
Hydrogenated fat is derived from palm kernel liquid. It is a moderately hard fat which is well accepted by the confectionery industry. Depending on the desired melting point, these fats are extremely suitable for toffees, wafer/biscuit fillings, caramels, chocolate type vermicelli, coffee whiteners and centre fillings.

A fat that is designated for enrobing must wrap itself around the product without chipping or cracking on contraction. Similarly, it must not flake off from the mouth at the first bite. The fat must complement the enrobed centre. The fat and the centre must stay intact to give the whole product a complete and integral appearance even when forcefully bitten. The full range of fats is designed to meet these requirements by choosing the correct solid fat content profile so that it is not too brittle, too hard, too soft or too waxy. In enrobed products however, some degree of waxiness is tolerable because the waxiness cannot be perceived in the mouth due to the presence of the other gritty components (wafer, biscuit, cake)from the enrobed centre.

All Purpose Shortening

Application
Shortening is used by the baking industries in the preparation of various products including bread, biscuits, cakes and pastries. Shortening is blended from palm and palm kernels, and is specially texturized to import excellent plasticity, smooth consistency to facilitate mixing and ease of use at normal ambient temperatures.
It is particularly formulated at various melting ranges to suit different climatic conditions and applications. While Shortening 34 and 36 is recommended for cream fillings of sandwich cookies and in cake preparation by virtue of its excellent creaming properties. shortening 38, 40, 42, 44 and 46 are suitable for general purpose baking under varied climatic conditions.

Shortening 36 is specially formulated for use as a frying fat. It is confers high resistance to oxidation and gumming, low fat rise and smoking as well as low rate of foaming.
Shortening 30, 32 is designed to replace milk fat in ice cream applications.

The higher melting point, Shortening 48 and Doughfat are specially formulated for use the preparation of bread and other yeast-raised dough to impart excellent texture and extended storage life to the baked products.

Storage
It is essential to be stored in the original packing in a cool and dry place. It should not be exposed to direct sunlight or bright daylight.

Shipment
shipped in 20ft containers which can hold either 800 or 1000 cartons equivalent to 20 metric tons nett or 1188 tins or 96 drums.

Packing
Packed in polyethylene lined cartons of either 16/25kg nett or tins of 16kg nett.

Storage
It is essential to store the product in the original packing in a cool and dry place.

Shipment
Shipped in 20 ft containers which can hold 1134 cartons of 16kg nett or 800 cartons of 25kg nett or 1242 tins of 16kg nett.


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