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oils & shortenings
 
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Coating Fats:
A broad range of confectionery fats derived from both offshore and domestic sources.

Encore® Coating Systems - Lauric
Olympic Coating Systems - Non Lauric
Regal® Coating Systems - Lauric

Confections:
Specialty fats and oils that are used in the confectionery industry.

Encore® Fractionated Lauric Butter Substitute
Flakes
High Stability Oils
Master Chef® Brand Liquid Oils
Master Chef® Non Lauric Systems
Olympic Non Lauric Cocoa Butter Replacers

Regal® Lauric Cocoa Butter Substitutes

Specialty Oils

Ultimate® Brand Coconut Oils

Lauric Oils:
Lauric fats are primarily Palm Kernel Oil and Coconut Oil.

Encore® Coating Systems - Lauric
Regal® Coating Systems - Lauric
Ultimate® Coconut Oils

Oil:
An oil is a triglyceride that is a liquid at room temperature.

Clear Valley® High Oleic Canola Oils
Corn Oil
High Stability Oils
Master Chef® Liquid Oils
Specialty Oils
Ultimate® Coconut Oils
Zero Trans Specialty Oils

Palm Oil:
A trigliceride that tend toward a beta-prime crystal.

Master Chef® Palm Oil

Shortening:
Shortenings are triglycerides that are solid at room temperature.

Clear Valley® Shortenings
Emulsified Cake & Icing Shortenings

Master Chef® Fluid Shortening Systems
Master Chef® Shortening Systems

Stearines/Flakes:
Flakes represent a convenient and functional format for a variety of shortening applications.

Stearines / Flakes
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