Dough fats

Our ranges developed for dough applications take specific dough-related issues into consideration.
Biscuits coated with chocolate, for example, often show chocolate bloom. This is caused by fat migration from the biscuit to the chocolate.
Issues like this can be prevented by using our excellent anti-bloom fats.


  • Palm-based dough fat

  • Non-hydrogenated 

  • Optimized crystallization 


Ertifil AB

  • Prevents blooming caused by fat migration

  • Perfect for chocolate coated cookies

  • Long shelf life 

Bisco PA

  • Non-hydrogenated 

  • Optimized crystallization 

Bisco N

  • Non-hydrogenated fats 

  • Optimized crystallization speed 

  • Nutrional benefits such as low SAFA