Margarines and Fats for Cakes

Whip cream semi-products (cream bases) are widely used in confectionary industry for cakes, sponge cakes, sweet rolls production.

BMB Margarine offers its BEFICREAM margarine as butter substitute for creamy products:

ensures good resistance of creamy decorations (keeps the shape under thermal influence)
provides better whipping ability, fluffiness
identical to butter organoleptic characteristics
enhanced absorption of sugar syrup as compared to butter
simple in use in terms of equivalent quantity (1:1 ratio of butter substitution)
does not require any changes in existing technological process
its oxidation resistance due to low content of unsaturated fat acids increases the shelf life of finished products up to 7 days
contains no cholesterol

As a fat component for production of creamy semi-products it is possible to use BEFILING 01 fat. Specific property of this material is the accommodation of higher sugar syrup content as compared to butter or margarine.

BEFICREAM (details>>)

BEFILING 01 (details>>)

Recommendations as for application of BEFICREAM for whipped dough and cream in creamy semi-products production (details››)