The BISCO CR range is a filling fat, especially developed for creamy fillings.
It is highly recommended for wafer creams since the typical melting behaviour brings about a graduate 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 CR range some types of cream fat are designed specifically for their nutritional benefits, having a reduced amount of saturated fatty acids.
Apart from the BISCO CR range, ERTIFIL AB filling fats are especially developed for wafer creams, when migration bloom should be reduced.
Aluminium cups filled with a cream based on traditional cream fat, on the left, and ERTFIL AB on the right, are covered with a disk of dark chocolate. Migration of fat from the cream to the chocolate disk, resulting in the occurance of bloom, is evaluated during 7 months storage at 20 °C. This picture clearly indicates the reduction of migration bloom by using ERTIFIL AB in the cream.
TFA
Hydro
Low Saturated
Bisco CR 120
N
Y
Bisco CR 115
Y
Y
Bisco CR 310
N
N
++
Y : Present ; N : Absent ; + : Good ; ++ : Excellent
The BISCO PA range is especially developed for dough application. In this range we offer non-hydrogenated, low TFA fats with optimised crystallisation speed.
Biscuits that are coated with chocolate often show chocolate bloom. This is caused by migration of the fat from the biscuit. For this type of products BISCO AB 200 was designed to prevent migration bloom.
