BMB Margarine
О компании БМБ Маргарин

Fats for confectionery fillings - "Bifiling"

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A variety of confectionery fats Bifiling produced by the LLC "BMB Margarine" allows making optimal use of them in the production of different types of fillings for chocolates, waffles, biscuits, cakes, fillings for chocolate bars, biscuits, pasty products, such as nougat paste, peanut butter, soft glazes.

The use of specialized fats for the confectionery industry of the BMB Margarine enables the customers to increase the efficiency of production, improve the quality of the pastry, which ultimately leads to increased competitiveness of their products.

Distinctive characteristics that define a set of properties of fats Bifiling:

Key indicatorsBIFILING 01/02*BIFILING 03BIFILING 04BIFILING 07BIFILING 09BIFILING 10
Melting point, °С 32-34 33-34 35-36 31-33 31-33 33-35
Contents Solid Triglycerides, %
at 20°С 20-23 26-28 42-45 50-54 25-29 37-40
at 25°С 13-15 14-16 27-29 17-20 14-17 24-27
at 30°С 7-9 8-10 16-19 5-9 8-10 14-17
Type of fat lauric lauric non-lauric lauric non-lauric non-lauric

* Bifiling fat 02 has creamy taste and aroma

Table of Bifiling fats application

Product NamePraline fillings for candyCream fillings for candyWhipped mass («pigeon's milk»)Fillings for sweets such as "assorted"TruffleCookies fillingsWaffles fillingsChocolate-nutty fillings
Bifiling 01/02 *** *** ** ** ***
Bifiling 03 ** *** * ** ** **
Bifiling 04 *** *** *** ***
Bifiling 07 *** * ***
Bifiling 09 ** ** *** ** ** **
Bifiling 10 *** *** *** ***

*** - designed
** - suitable
* - may be used





Concern «Bears Food Ingredients»

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Concern «Bears Food Ingredients»