Culina Choco Premium 133
Made from premium quality vegetable fat, lauric base and trans-fat free.
Used in mould and coating chocolate applications with steep melting profile, excellent snap and gloss, good mouthfeel and flavor release, fast crystallization and excellent blooming resistance.
Culina Choco Premium NH 132
Made from premium quality vegetable fat, lauric base, non-hydrogenated and trans-fat free.
Used in coating ang mould chocolate applications and it has steep melting profile, good mouthfeel, flavor release and excellent blooming resistance.
Culina Cocoa Butter Replacer CBG 135
CBR made from high quality vegetable fat.
Used in compound chocolate applications, fast crystallization and excellent blooming resistance.
Culina Premium Choco Fill 325
Made from premium quality vegetable fat, lauric base and trans-fat free.
Premium chocolate filling fat used in filling biscuit and cake with smooth texture and excellent mouth feeling.
Culina Premium LH 40
Lauric based texturized vegetable fat
Lauric based oil used for caramel and toffee products and used also as a hard coating layer for sweet.
Savaspread ChocoPro
Premium chocolate spread oil.
Fat for high quality chocolate spreads and soft fillings. Good spreadibility in cold temperatures resist to oiling out. Trans free fat. Palm-free fat.
Savaspread CS 41
Chocolate spread oil.
Fat for high quality chocolate spreads and soft fillings. Suitable for hot climates and recipes with real chocolate. Trans free fat.
Savacoat HQ 44
High quality lauric based coating and CBS oil.
High-quality CBS, intended for cocoa based products. Good Melting profile. Trans free fat.
Savacoat HS 30
Lauric based coating and CBS oil.
Lauric based coating and CBS oil. Resist to high temperature. Trans free fat.
Savafill BR 20
Lauric and Non-Lauric soft filling fat.
It does not create fat bloom in chocolate and praline applications. It provides both stability and extended shelf life. It is a non-hydrogenated oil that supports the use of high amounts of hazelnut oil. It provides fluidity in the final product. Trans free fat.
We supply oils and fats designed for sweets and pastry coatings, biscuit fillings, smooth chocolate spreads, and confectionery manufacturing, supporting controlled melting, texture, and stability.
For chocolate and confectionery applications, we provide a diverse range of ingredients including lauric-based vegetable fats, non-hydrogenated and trans fat free solutions, CBS oils, and cocoa butter replacers.
Vala Bella
100% vegetable-based pastry product that does not contain water.
It supports dough resistance against strong rolling pin impacts due to its flexible texture. The dough is easy to get shape, it doesn’t get torn during spread of dough. It offers maximum performance in dough cooked and puffed. Trans free fat.
Vala Börek
Vegetable margarine (fat content 84%).
It is specific margarine for high performance and stability for puff pastry dough and croissant. It has unique plasticity and never happen cracking in dough. Trans free fat.
Savaice HC 20
100% Coconut oil used in the production and coating of ice cream and ice cream sauce.
Premium quality for cooling effect and wafer cream applications, good aeration. Trans free. Palm free.
Margarina CK NH
Premium non-hydrogenated trans-fat free blended vegetable fat with rich flavor.
Premium margarine, ideal for cakes & muffin applications, offering excellent taste &sponginess.
Margarina TNH
Premium blended, non-hydrogenated and trans-fat free vegetable fat.
Used in wide range of pastries and bakery applications. Excellent crumb structure and mouth feeling. Ensures good plasticity, improves the layering and provides excellent retention of butter flavor.
Savabis NT 10
Fractionated palm based texturized vegetable fat
High aeration behavior, crunchy texture in finished product. It offers freshness and brittleness in cookies and biscuits. Trans free fat.
Savacake BS 56
100% vegetable non-hydrogenated oil / soft cake oil for cake applications.
The ideal cake oil for cake applications. It is specially formulated for industrial cake production. It provides ideal structure and volume for the cake. It has high oxidation stability, provides long shelf life in the final product.
Culina Shortening DFF 138
Premium non-hydrogenated & trans-fat free vegetable blended fat.
Ideal for doughnut frying application, enables less oil absorption, more product stability and excellent mouth feeling.
Culina Shortening NH 34
Non-hydrogenated & trans free vegetable fat.
Used in soft biscuit dough, enables excellent softness and mouth feel.
Culina Shortening NH 36
Non-hydrogenated & trans free vegetable fat.
Used for different kinds of biscuit applications. Enables superiority in mouth feeling & texture.
Bakery oils and fats designed for industrial baking processes, helping manufacturers achieve optimal structure, aeration, machinability, and consistency in high-volume production of cookies, biscuits, donuts, muffins, and puff pastry.
Our portfolio includes palm-based vegetable fats, trans fat free vegetable margarines, and bakery shortening fats, providing reliable ingredient solutions for industrial bakeries and food manufacturers with different formulation and production requirements.
Savaice HC 32
100% Coconut oil used in the production of ice cream mass and ice cream sauce.
Premium quality for filling, ice cream mass and coating applications cooling effect. Trans free fat. Palm free.
Savaice PK 40
Lauric oil used in the production and coating of ice cream and ice cream sauce.
Lauric based fat used in production of ice cream, ice cream toppings and coatings. Trans free fat.
Savawhipp S 70
Lauric oil used in the whipping applications.
Good aeration capacity. White and bright color in finished product. Trans free.
Savola Pure Cocoa Butter Substitute
Lauric based texturized vegetable fat.
Excellent melting profile, excellent mouth fusion, hard and uniform texture with good white color.
Savaice HC 20
100% Coconut oil used in the production and coating of ice cream and ice cream sauce.
Premium quality for cooling effect and wafer cream applications, good aeration. Trans free. Palm free.
Nahar
Palm based texturized vegetable fat.
Smooth & uniform texture of dairy product, trans free fat.
Culina Premium HCN
Lauric based texturized vegetable fat without trans-fat.
Melts in mouth easily and leaves a cooling effect. Improves creaminess and whipping performance.
Culina Premium KERL 400
Trans fat free customized lauric based fat.
Excellent melting profile, excellent mouth fusion, hard and uniform texture with good white color.
Culina Premium L 28
Lauric based, texturized, non-hydrogenated trans free vegetable fat.
Excellent melting profile & mouth feel with good spreadable properties.
Culina Icing NH
Customized special oil formula which is non-hydrogenated and trans free having special emulsifiers and nitrogen gas.
Excellent creaming quality with good volume performance. Enables excellent aeration properties, clean and soft mouth feeling. Prolongs taste stability.
Specialty fats and replacers developed for dairy and frozen dessert applications, delivering smooth texture, stability, and controlled mouthfeel in wafer creams, cheese spreads, whipped cream, white hard cheese and ice cream .
We offer a diverse range of ingredients for dairy manufacturers, including coconut oil, dairy fat replacers, specialized emulsifiers, and palm-based texturized vegetable fats, designed to support various formulation and production requirements.
Vala Fritex
100% vegetable dehydrated oil.
General-purpose deep-frying fat. It has long frying stability and resistance to foaming. Trans free.
Savafry WP 56
100% vegetable dehydrated oil.
General-purpose deep-frying fat. It has long frying stability and resistance to foaming. Trans free.
Fonta Pure Gold BB 100 Y
Butter blend with a unique taste and cost-effective formula made from superb anhydrous milk fat and non-hydrogenated vegetable oils.
Butter blend fat with excellent properties in smooth texture, flavor, aroma and golden color used in cooking, sweets and general use.
Culina Shortening Cube 50
Premium vegetable fat which is non-hydrogenated and trans-fat free.
Hard texture fat with excellent oxidative stability, with no oil stains in the final product.
Culina Vegetable Ghee
Palm based texturized vegetable fat.
Used in tamees and sweets. Enables excellent oxidative stability, enhances taste of dishes with buttery flavor.
Cube
Palm based texturized vegetable fat.
Used as a hard stock for bouillon cube, oiling out resistance.
Culina Shortening BKFS
Customized premium formula of vegetable oil which is non-hydrogenated and trans-fat free.
Used for all frying applications. Prolongs frying life thanks to excellent oxidative stability. Delays foaming, ensures good taste and gives a crispy texture to the final fried product.
Al Tahi Ghee
Grainy texturized ghee.
Buttery taste & odor, good grainy texture, trans free fat.
Al Tahi Shortening 38MB
Palm based texturized vegetable fat.
Deep frying fat, excellent oxidative stability, trans free, contain antifoam.
Industrial oils and fats designed for cooking, frying, and food manufacturing. Our ingredients offer prolonged frying life, delayed foaming, and enhanced flavor in tames, sweets, stocks, butter blends and vegetable ghee.
From anhydrous milk to dehydrated oil and chicken stock fats. You can find the ingredient that suits your preference and production need.
