Confectionery Fats

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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››)

Confectionery Fillings and Stuffing 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

Befiling Fats Application Table

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	***			***		***	***