The BISCO PA - range is especially developed for dough applications. In this range we offer non-hydrogenated, low TFA fats with optimized crystallization speed.
Biscuits coated with chocolate often show chocolate bloom. This is caused by fat migration from the biscuit to the chocolate. For this type of products dough fats with ANTIBLOOM properties are offered.
With our BISCO N - range, we offer more nutritional dough fats with reduced saturated fatty acid levels.