Confectionery Fillings Fats

The BMB Margarine's BEFILING variety of confectionery fats provides the optimal choice of a base material for fillings and stuffing in production of sweets, waffles, cookies, biscuits, cakes, chocolate bars, as well as paste-like products, e.g. peanut butter, soft glazes, etc.

BEFILING Fats Specific Properties:

good melting ability which ensure high organoleptic qualities of final products (absence of wax aftertaste, quick flavor release);
high speed of crystallization allowing to shorten residence time in the cooling tunnel, that eventually effect the product economic efficiency;
belong to the group of fats requiring no tempering
good adhesive properties playing the key role in producing waffle stuffing, sandwich-cookies, where the filling serves as a connecting element;
some Befiling fats possess high aeration properties that suit best for production of souffle masses

BEFILING Fats Basic Properties:

Basic Properties	BEFILING 01/02*	BEFILING 03	BEFILING 04	BEFILING 07	BEFILING 09	BEFILING 10
Melting Point, îÑ	32-34	33-34	35-36	31-33	31-33	33-35
SFC, %
at 20 îÑ	20-23	26-28	42-45	50-54	25-29	37-40
at 25 îÑ	13-15	14-16	27-29	17-20	14-17	24-27
at 30 îÑ	7-9	8-10	16-19	5-9	8-10	14-17
Fat type	laurine	laurine	non-laurine	laurine	non-laurine	non-laurine

* Befiling 02 fat has creamy taste and aroma

Product	Praline fillings for sweets	Creamy fillings for sweets	Whipped masses	Assorted sweets fillings	Truffles	Pastry filling	Waffle fillings	Chokolate-nuts fillings
BEFILING 01/02		***	***			**	**	***
BEFILING 03	**	***	*			**	**	**
BEFILING 04	***			***		***	***
BEFILING 07					***	*	***
BEFILING 09	**	**		***		**	**	**
BEFILING 10	***			***		***	***