Bakery

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Cake Margarine/ margarine

Cake margarine is a type of fat and that acts like butter, making it very a common substitute. It is composed of emulsion of vegetable oils, our margarine contains environmentally and socially sustainable palm oil. Margarine’s key purpose to improve the texture and the taste of baked goods, giving the product a buttery taste. The health benefits of the palm oil we use in our margarine include decreasing cholesterol, protecting against heart disease, and combating vitamin A deficiency.
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Cocoa butter substitute

Cocoa butter is made from the vegetable fat of cocoa beans and has a vast range of uses, from being used in sweets and pastries to creams and lotions. It is mainly utilized for skin health, in order to lessen the appearance of wrinkles and stretch marks, including postpartum stretch marks. As a result of the adipose acids in cocoa butter it helps to keep moisture in the skin as well. Furthermore, the phytochemicals in present in cocoa butter can ameliorate blood flow to the skin and slow skin damage from UV rays. Cocoa Butter can also improve general health, for instance the oleic acids in cocoa butter has been shown to decrease the risk of heart disease. It has anti-inflammatory and antioxidant effects that can help with body regulation.
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Shortening

Shortening is any type of fat that is solid at room temperature. While many products can be used as shortening such as lard, margarine and hydrogenated solidified oils, vegetable shortening is a semi-solid fat with minimal water content and a high smoking point. This makes it a safe choice for frying, since there is a less chance of spattering or popping under high temperatures due to the high smoke point and no water content. Our vegetable shortening is made from environmentally and socially sustainable palm oil. Since shortening consists of only fat, it doesn’t possess any flavour or odour and refrigeration isn’t necessary. It is mostly used for cooking and baking, particularly because it keeps baked goods soft and gives excellent mouthfeel and texture to the finished product. It can also be used instead of butter in order to make the frosting.