Spread Application

Chocolate Spreads and Bind Fat

Second slide

Manorama produce non-trans fats for confectionery spreads, with good spreadability over extended temperature ranges and unique crystallization properties designed to minimize oiling out.

Spread and Bind Fat is a bloom-retarding barrier fat that prolongs the shelf life of your pralines and bars. It also used pure or in a blend with sugar, cocoa and milk powder. A thin layer of the pure fat or the bind in a thin layer between a chocolate shell and the filling provides you with a valuable improvement in "time to bloom".

Please contact us if you have any questions about our products and their uses.