Not every fat works for everything. A puff-pastry dough, a pound cake and a hard-crust bread each call for fats with different properties. That is where specialty fats come in.
What specialty fats are
They are fats processed to reach a specific melting point and plasticity. Two key techniques: interesterification, which rearranges the fat's molecules, and hydrogenation, which makes it more stable and higher-melting.
The BONNACREM line
| Product | What for |
|---|---|
| BONNACREM Solid Fat | Crispy frying, mold greasing |
| BONNACREM Industrial Margarine | Breads, cakes and cookies |
| BONNACREM Fat Blend | Hard-crust breads, rusks, whole-grain |
How to choose
- Define the final product and its process (creaming, laminating, frying).
- Match the melting point to your climate and plant handling.
- Request a technical sample before scaling to production.
The right fat is the one that disappears into the product and leaves only texture and flavor.
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