Our Products #2476454

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 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^oC (95 – 104 ^oF).
• 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^oC (86^oF). Never mix icing with water. Any humidity can cause the loss of icings original viscosity.

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^oC (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^oC (86^oF). Never mix icing with water. Any humidity can cause the loss of icings original viscosity.

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.

Our valued customers can avail from us pure Palm Frying Oil. Hygienically processed through RBD (refined, bleached and dried) technique, followed by crystallization process, Palm Frying Oil is pure in nature. Thus, Palm Frying Oil is the nutritious option to be used for doughnuts, frozen fried foods, coating, and for other types of fritters.

Features :

• Naturally trans-­fat free (not processed)
• Excellent resistance to prolonged heating and oxidation (cost savings) since it does not oxidize easily; it can be reused up to 8 days in continuous frying.
• Less absorption of fat in the fried product (cost savings)
• Kosher certified product
• It does not alter food taste
• Allows easy mixing with other oils due to the glycerides it contains naturally
• Optimum shelf life

 

Packing : Plastic stackable containers of 40 pounds (18.15 kg). Pallet of 12 containers

Multi Purpose Shortening which we offer is obtained from African Palm Fruit. Multi Purpose Shortening is prepared is refined, bleached, and solidified under controlled temperatures, thus it is safe for human consumption. Multi Purpose Shortening is a non-hydrogenated shortening for breads, cookies, and flour tortillas with high or low fat content.

 Advantages :

• Free “trans” fatty Acids
• Excellent oxidative stability
• Easy to incorporate with other ingredients during the mixing process; smooth crust products with pleasant color, scent, and flavor
• Its consistency ensures greater bread volume and durability
• Long Shelf Life
• Full compatibility with other ingredients as an emulsifier
• High Smoke Point
• Kosher Certified Product

 

Ingredients : 100% vegetable palm oil Palm Stearin BHT - Antioxidant (100 ppm)

 

Packing : The product is packed in polyethylene bags in carton box of 50 pounds (27.67 Kg block). Pallet with 48 Boxes.

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.

ApplicationsUsed in bakeries and pastry shops, on all kinds of sweets, cakes and as icing on pastries.

Life SpanIf 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 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.

 

InstructionsThe 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.

ApplicationsCoberchoc Mini-drops are ideal for breads, cakes, cookies, muffins, cupcakes filling and decorations.

Life SpanIf 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

For the best quality Milk Flavor Chocolate Drops, we are the perfect destination in the market. The Milk Flavor Chocolate Drops that we offer are made from lauric acid and prepared with CBS Fats (Cocoa Butter Substitutes), sugar, whey powder, skim milk powder, alkaline cocoa powder, soy lecithin and vanilla.

Description Chocolate icing made from lauric acid and prepared with CBS Fats (Cocoa Butter Substitutes), sugar, whey powder, skim milk powder, alkaline cocoa powder, soy lecithin and vanilla.

Properties Milk taste drops, light brown color and characteristic aroma of 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^oC (95 – 104 *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^oC (86^oF). Never mix icing with water. Any humidity can cause the loss of icings original viscosity.

We present the best quality Coberchoc Icing in the market. Coberchoc Icing is in bakeries and pastry shops, on all kinds of sweets, cakes and as icing on pastries. The Coberchoc Icing that we offer is prepared with a mixture of palm and sunflower oil, sugar, cocoa powder, milk powder, flavoring and emulsifiers (soy lecithin).

 

DescriptionChocolate icing prepared with a mixture of palm and sunflower oil, sugar, cocoa powder, milk powder, flavoring and emulsifiers (soy lecithin).

Application Used in bakeries and pastry shops for icings on all kinds of sweets, cakes and pastries.

Characteristics

• Chocolate icing is prepared with specialized 100% vegetable fats.
• Excellent flow management for direct application.
• High Performance and great for decorating and modeling figurines.
• Pleasant taste and aroma.
• Compatible with other dairy and vegetable fats.

StorageKeep product in a fresh and dry place. Do not expose to sun or heat. Maintain stable and constant temperature to ensure excellent performance.

Life SpanIf stored in sealed package and optimum storage conditions product may last up to 9 (nine) months.

Transportation Product is transported in dry containers, avoiding heat.

Recommendations

• To avoid loss in flavor keep icing less than 50*C (122*F).
• Never mix icing with water. Any humidity can cause the loss of icings original viscosity.
• For best results stir icing to obtain softness and optimal shine.

If you are looking for HT Chocolate Icing, avail it from us. We offer HT Chocolate Icing which is made from lauric acid fats, and prepared with CBS Fats (Cocoa Butter Substitutes), sugar, cocoa powder and emulsifiers. It is suitable to be used with ice-cream, sweets, cakes and pastries. It is also good with frozen and refrigerated products.

 

Description Chocolate icing made from lauric acid fats, and prepared with CBS Fats (Cocoa Butter Substitutes), sugar, cocoa powder and emulsifiers.

Application Great with icecream, sweets, cakes and pastries, also good with frozen and refrigerated products.

Characteristics

• Excellent flow management for direct application.
• Pleasant taste and aroma.
• Compatible with other dairy and vegetable fats.
• Once icing is applied to product it dries quickly.
• Product is crunchy and melts in your mouth with no waxy residue.
• Trans – fat free.
• GMO free.

Packaging (*)

• Product is packed in carton board with high density polyethylene bags of * 20 kilograms.
• (*) 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.

Recomendations

• To avoid loss in flavor keep icing less than 50^oC (122^oF).
• Never mix icing with water. Any humidity can cause the loss of icings original viscosity.
• Keep product dry and cool. Do not melt.

We are offering san isidro calibrated lump ore-1.( 14" x 1 ") ( 6.35 mm x 44.45 mm )chemical analysis %dry basis (105 c) expected maximum minimumfe 63.86 62.50sio2 2.00 2.60 al2o3 0.80 1.10 l.o.i. 5.50 6.50 p 0.100 0.120 mno 0.220 cao 0.014 mgo 0.020 s 0.010 k2o 0.002 na2o 0.002 tio2 0.100 natural basis fe 62.27 h2o (yearly average) 2.50 physical composition (dry iron square iso screens) +2" (+50.8 mm) 1.00 3.00 +1 34" ( + 44.45 mm ) 6.00 +1" ( + 25.4 mm ) 40.00+12" (+ 12.7 mm ) 90.00+14" (+ 6.35 mm ) 96.00-14" (-6.35 mm ) 4.00 12.00

We are offering ferrominera palua lump ore. ( 14" x 1 ") ( 6.35 mm x 44.45 mm )chemical analysis %dry basis (105 c) expected maximum minimum fe 64.57 63.37sio2 1.50 2.00 al2o3 0.80 1.00 l.o.i. 5.00 6.00 p 0.090 0.110 mno 0.155 cao 0.030 mgo 0.030 s 0.016 k2o 0.005 na2o 0.006 tio2 0.120 natural basis fe 62.31 h2o (yearly average) 3.50 physical composition (dry iron square iso screens) +2" (+50.8 mm) 2.00 10.00 +1 34" ( + 44.45 mm ) 5.00 20.00 +1" ( + 25.4 mm ) 40.00+12" (+ 12.7 mm ) 70.00+14" (+ 6.35 mm ) 88.00-14" (-6.35 mm ) 12.00 20.00

We are offering ferrominera sinter feed (0" x 38") (0 mm x 9.53 mm)chemical analysis %dry basis (105 c) expected maximum minimumfe 63.94 62.50sio2 3.20 4.50 al2o3 0.85 1.10l.o.i. 4.20 4.80 p 0.085 0.095mno 0.130cao 0.020mgo 0.030 s 0.015 tio2 0.120k2o 0.002na2o 0.002 natural basis fe 59.53h2o (yearly average) 6.90 physical composition (dry iron square iso screens) + 38 (+ 9.53 mm) 3.00 8.00+ 14" (+ 6.35 mm) 6.00 + 100 mesh (+149 microns)70.00- 100 mesh (-149 microns) 30.00.