Confectionery Fats
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- Confectionery Fats

Moulding and Chocolate Coating Fats
These are partially hydrogenated, refined, bleached and deodorised fats made out of lauric oils. With

Shortening & Dough Fats
Our Top Short series comprise the top quality shortenings. It is made out of refined

Chocolate Spread Fats
The advantage of using palm-based fats is that they are trans-free and can be used

Whipping Cream Fats
TOP COTE & TOP ICE- The attractive layering of sweet froth we see over our cupcakes

Creaming Fats (Biscuits, Wafer etc.)
TOP FIL is a soft Lauric Oil-based fat. It is bland and odorless with excellent

Milk Fat Replacers
They are specially formulated fats made out of vegetable fats that can replace the milk

Cocoa Butter Equivalents
We have the best quality CBEs that are non-lauric. They are made from the special

Cocoa Butter Replacers (CBR)
They are used to act as a high-quality confectionery coating. They are generally non-lauric fats.

Cocoa Butter Substitutes
We get Top Chox which is A- class fully refined bleached and deodorized cocoa butter