Margareen

We offer the best quality Coberchoc Minidrops . They are made with 100% vegetable fat and cocoa. The Coberchoc Minidrops is shape resistant to baking temperatures. They are easy to incorporate in any recipe.   Instructions The recommended amount of mini-drops to be added in any recipe is 20% to 30%. For Bakery Incorporate mini-drops 2 minutes before finalizing kneading. Continue with normal baking process. For cakes, cookies, muffins and cupcakes Incorporate mini-drops before finalizing battering. Continue with normal baking process. For Decoration : Apply directly. Properties Baking resistant drops. Excellent taste. Easy to manipulate and apply. Applications Coberchoc Mini-drops are ideal for breads, cakes, cookies, muffins, cupcakes filling and decorations. Life Span If stored in sealed package and adequate storage conditions product may last up to 6 months. Storage Keep product in a clean, fresh and dry place. Do not expose to sun or heat. Keep product away from strong odors that may alter taste perception. Make sure to use product immediately once package is opened. Presentation : 500 gr. Doypack - 1 Kg. Doypack - 2 Kg. Box - 5 Kg. Box

We bring forth Semi Bitter Chocolate Drops used different kinds of bakery items, ice-creams and pastries. The Semi Bitter Chocolate Drops are processed using lauric acid and prepared with CBS Fats (Cocoa Butter Substitutes), sugar, cocoa powder, soy lecithin and vanilla flavor.   Description Chocolate icing made from lauric acid and prepared with CBS Fats (Cocoa Butter Substitutes), sugar, cocoa powder, soy lecithin and vanilla flavor. Properties Dark brown drops, taste and smell like semi-bitter chocolate. Application Used in bakeries and pastry shops, on all kinds of sweets, cakes and as icing on pastries. Characteristics Product is best managed molten at 35 - 40 o C (95 – 104  o *F). Pleasant taste and aroma. Once icing is applied to product it dries quickly. Trans – fat free. Packaging (*) Product is packed in carton boards with high density polyethylene bags: Boxes * 18 kg. (2 bags * 9 Kg.) (*) Other packaging options are available by special order. Storage Keep product in a fresh and dry place. Do not expose to sun or heat. Keep product cool to avoid melting and to ensure excellent performance. Life Span If stored in sealed package and optimum storage conditions product may last up to 6 (six) months. Transportation Product is transported in dry containers, avoiding excessive heat. Recommendations To avoid loss in taste icing should never exceed 30 o C (86 o F). Never mix icing with water. Any humidity can cause the loss of icings original viscosity.

We offer delicious White Chocolate Drops high on demand in making bakery items, ice-creams and pastries. Our White Chocolate Drops are prepared using lauric acid and CBS Fats (Cocoa Butter Substitutes), sugar, whey powder, soy lecithin and vanilla.   Description Chocolate icing made from lauric acid and prepared with CBS Fat (Cocoa Butter Substitutes), sugar, whey powder, soy lecithin and vanilla. Properties White-cream color drops, taste and smell like milk. Application Used in bakeries and pastry shops, on all kinds of sweets, cakes and as icing on pastries. Characteristics Product is best managed molten at 35 - 40 o C (95 – 104 o F). Pleasant taste and aroma. Once icing is applied to product it dries quickly. Trans – fat free. GMO free. Packaging (*) Product is packed in carton boards with high density polyethylene bags: Boxes * 18 kg. (2 bags * 9 Kg.) (*) Other packaging options are available by special order. Storage Keep product in a fresh and dry place. Do not expose to sun or heat. Keep product cool to avoid melting and to ensure excellent performance. Life Span If stored in sealed package and optimum storage conditions product may last up to 6 (six) months. Transportation Product is transported in dry containers, avoiding excessive heat. Recommendations To avoid loss in taste icing should never exceed 30 o C (86 o F). Never mix icing with water. Any humidity can cause the loss of icings original viscosity.

We offer Ideal Shine Chocolate Icing which is made with specialized 100% vegetable fat and cocoa. The flow of Ideal Shine Chocolate Icing allows easy incorporation when mixed with other ingredients like creams and dairy fats. This icing is easy to incorporate in any recipe and available in sweet and semi bitter flavor.   Instructions Double Boiler Warm up amount of product to be used and stir until it melts. Microwave Oven : Place product in a microwave oven for 30 seconds until obtaining a smooth cream. Note : To avoid loss in taste icing should never exceed 50oC (122oF). Never mix icing with water or margarine. Moisture in any form can cause icing to become dull. To obtain a smooth and shiny final product, stir icing constantly. Properties Excellent flow management for direct application. High performance and defined shapes when used in decoration. Pleasant taste and aroma. Compatible with all kinds of dairy and vegetable fats. Applications Used in bakeries and pastry shops, on all kinds of sweets, cakes and as icing on pastries. Life Span If stored in sealed package and adequate storage conditions product may last up to 6 months. Storage Keep product in a clean, fresh and dry place. Do not expose to sun or heat. Keep product away from strong odors that may alter taste perception. Make sure to use product immediately once package is opened. Keep product at stable and constant temperatures to assure good performance. Presentation : 400 gr. Tub - 1 Kg. Tub – 4.7 Kg. Bucket

We bring forth Milk Chocolate Icing used for modeling figures and decorating chocolates, truffles, desserts and ice creams. Our Milk Chocolate Icing is prepared by mixing fractionated vegetable fat, sugar, skim milk and essences. It adds delicious taste to ice-cream, sweets, cakes and pastries.   Description Chocolate with milk icing prepared by mixing fractionated vegetable fat, sugar, skim milk and essences. Application Used in nutritional products, bakeries and planning industries. This product is used as an ingredient, as a decorative element and as the perfect icing for cookies. Ideal for modeling figures and decorating chocolates, truffles, desserts and ice creams. Uses Product can be directly used or combined with other ingredients for additional applications. Packaging (*) Product is packed in polyethylene bags protected with a secondary cart board container. 20kg Presentation. Storage Keep product in a fresh and dry space. Do not expose to sun or heat. High temperature may diminish oxidative stability. Life Span If stored in sealed package and optimum storage conditions product may last up to 9 (nine) months. Transportation Product is transported in dry containers, avoiding excessive heat.

We are offering Puff Pastry Shortening . This Puff Pastry Shortening is made with a blend of palm oil and soybean oil. Along with this, Puff Pastry Shortening contains 100% vegetable oils and fats, emulsifiers, preservatives, flavor, certified food coloring, and treated water. Puff Pastry Shortening is refined, bleached, odorless and solidified, thus it is safe to use for puff pastry dough, fillings for croissants, Danish and puff pastries.   Application : Margarine especially developed for the preparation of puff pastry dough, fillings for croissants, Danish and puff pastries. Ingredients: 100% vegetable oils and fats Emulsifiers Preservatives Certified food coloring Treated water Packing: Packaged in polyethylene bags in 50lbs carton boxes (27.67 Kg). Pallet with 36 Boxes.   Advantages : Excellent stability Free “Trans” fatty acids Both its elasticity and plasticity allow it to achieve an excellent layer definition during the laminating process, as well as an excellent volume in thecooking process. Mantains the melting point duringthe mechanical  rolling process dough. Easy to be rolled, stretched, and sheeted High thermal resistance Kosher Certified Product Non GMO Crunchier and delicious puff pastries Easy to use in artisan or industrial processes Packing : Packaged in polyethylene bags in 50lbs carton boxes (27.67 Kg) Pallet with 36 Boxes.