Biscuit Cream Fats

The BISCO CR - range is recommended for creamy fillings because of its typical melting behaviour, gradual flavour release and a much appreciated mouth feel.

BISCO CR is also ideal for applications in which the fat must act as a binding agent between the filling and the wafer or biscuit. Therefore the BISCO CR range was developed to have an improved crystallisation speed compared to classical filling fats.

Within the BISCO range some types of cream fat are designed specifically for their nutritional benefits, having a reduced amount of saturated fatty acids. Also our REDUSAT range is recommended to reduce drastically the level of saturated fatty acids in biscuit and wafer creams.

Apart from the BISCO CR range, ERTIFIL AB filling fats are suitable for wafer creams, when migration bloom should be reduced.