Specialty Fats Range

FATS

Chocolate Fats

Cocoa Butter Improver (CBI) and Cocoa Butter Equivalent (CBE) are specially formulated from palm oil together with shea butter, sal fat or illipe butter to resemble cocoa butter in both physical and chemical properties.

Wilchoc series of fats are CBI and CBE which show excellent compatibility with cocoa butter and share similar crystallisation and melt profile as cocoa butter.
Using Wilchoc series of chocolate fats would provide cost reduction as it can be used to replace cocoa butter at any ratio. They impart strong heat resistance and excellent melting characteristics to various types of chocolate products.



Confectionery Fats

Wilmar has a full range of confectionery fats to meet your application needs. From the inside filling of pastries, to the outer coatings on biscuits, there are limitless possibilities to producing end products the way you want it.

Cocoa Butter Replacer (CBR) is made from hydrogenated and fractionated vegetable fats. Compound chocolate products made with CBR do not require tempering. Willarine series of fats are CBR which impart excellent gloss retention and sharp meltdown to the final products. They have high tolerance for cocoa butter (up to 20%) and thus can be mixed with cocoa liquor to produce a compound chocolate that is rich in cocoa taste.

Cocoa Butter Substitute (CBS) is made from hydrogenated and fractionated palm kernel oil. Tempering of the compound chocolate made with CBS is not required. Ultra Choco and Besschoc series of fats are CBS which give the final products good snappiness, excellent melting characteristics and good flavour release.

We offer a wide variety of specialty fats for coating and creaming applications such as coating chocolates, toffees and other confectionary products. Our products can be tailor-made to suit the setting characteristics and eating quality desired by the customer.

Spreads made with our Wilspread and Besspread series of fats will remain soft and spreadable over a wide temperature range. Wilspread and Besspread contain a special fat blend that forms a solid matrix to minimise oil separation in the spread products.

Our Milko, Wilmic, Wilkrim and Bessice series of fats are Milk Fat Replacers (MFR) which are made from a special blend of vegetable oils and fats. They can be used to replace milk fat in many products such as ice cream, sweetened condensed milk, vegetable cheese and other confectionary products.



Bakery Fats

Wilmar has developed a range of bakery fats that can easily satisfy the stringent requirements of modern bakers. The physical properties most sought after are improved batter aeration, good dough plasticity and workability, and improved resistance to staling in bread. This ultimately leads to improved eating properties and shelf life of the end products.

Wilcake series of margarines are made from a blend of freshly refined vegetable oils. They are suitable for making cakes, biscuits, breads, sweet rolls and other baked products.

Wilpuff series of margarines are specially designed for making a wide range of puff pastry products.
Wilshort, Wilbake, Blue Team and Meizan series of shortenings can be tailor-made to meet the texture and melting requirements of various bakery and filling applications.
Our high stability oils and fats can be used as flavour carriers for spraying onto biscuits and crackers. They can also be formulated to be used as pan release oils for bread production.



Culinary Oils & Fats

In this modern culinary era, consumers are becoming more concerned about healthy eating and the ill-effects of trans fats. Wilmarís Wilfry and Fryrite shortenings are 100% nonhydrogenated palm-based frying fats. They are specially developed as a healthy replacement of partially hydrogenated fats in deep frying applications. The fried products are crispy and light in flavour. We also offer a range of oils and fats for the manufacturing of sauces, mayonnaises, salad dressings and seasonings.



Functional Oils And Fats

Wilmar has a series of oils and fats that can improve the functionalities of finished products. Our Wilflakes series of fats can be used as additives to improve heat resistance of chocolates and margarines. Other applications include prevention of oil separation in chocolate pastes and as a moisture barrier in ice confections.



PAN PALM MARGARINE

Wilbake Yellow

Cocoa Butter Improver (CBI) and Cocoa Butter Equivalent (CBE) are specially formulated from palm oil together with shea butter, sal fat or illipe butter to resemble cocoa butter in both physical and chemical properties.

Wilbake White

Wilmar has a full range of confectionery fats to meet your application needs. From the inside filling of pastries, to the outer coatings on biscuits, there are limitless possibilities to producing end products the way you want it.

PAN PALM SHORTENING

Shortening 36/39

Cocoa Butter Improver (CBI) and Cocoa Butter Equivalent (CBE) are specially formulated from palm oil together with shea butter, sal fat or illipe butter to resemble cocoa butter in both physical and chemical properties.

Shortening 38/42

Cocoa Butter Improver (CBI) and Cocoa Butter Equivalent (CBE) are specially formulated from palm oil together with shea butter, sal fat or illipe butter to resemble cocoa butter in both physical and chemical properties.

Shortening 46/48

Cocoa Butter Improver (CBI) and Cocoa Butter Equivalent (CBE) are specially formulated from palm oil together with shea butter, sal fat or illipe butter to resemble cocoa butter in both physical and chemical properties.

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