| Product Name | Characteristics | Weight | Storage instructions |
|---|---|---|---|
| Orkide 44 | Glazing and frosting fat made specifically for cocolines. Lauric (CBS) in nature. Does not need tempering thanks to its fast-cooling nature, creating the crystalline structure quickly. Melts in the mouth, provides a wonderful sheen. | 20 KG | Store in a dry, cool, odourles place and keep out of the sun. |
| Orkide 30 EKSTRA | Used for cocolines, glazing, wafers, candy bars, cakes, frosting and fondant. Lauric (CBS) innature. Also used for wafer and cookie filling creams, caramel, gum and whipped cream. Does not need tempering thanks to its fast-cooling nature, creating the crystalline structure quickly. Melts in the mouth, provides a wonderful sheen. | 20 KG | Store in a dry, cool, odourles place and keep out of the sun. |
| Orkide 30 | Used for cocolines, glazing, wafers, candy bars, cakes, frosting and fondant. Lauric (CBS) innature. Also used for wafer and cookie filling creams, caramel, gum and whipped cream. Does not need tempering thanks to its fast-cooling nature, creating the crystalline structure quickly. Melts in the mouth, provides a wonderful sheen. | 20 KG | Store in a dry, cool, odourles place and keep out of the sun. |
| Orkide HPK-30 | A glazing fat usable in any product, preferred specifically for cookies, cakes and candy. Lauric (CBS) in nature. | 20 KG | Store in a dry, cool, odourles place and keep out of the sun. |
| Orkide 75 | A fat produced specially for cookies, cakes, wafers, glazings and candy bars with vertical melting profiles. | 20 KG | Store in a dry, cool, odourles place and keep out of the sun. |
| Orkide 34 | Trans-fat-free product ideal for candy bars, wafers, cakes and cookies. | 20 KG | Store in a dry, cool, odourles place and keep out of the sun. |
| Orkide 35 | Used for cakes, cookies, glazing, candy bars and wafers. Perfect for making ganache. Used also as a barrier fat. Is not lauric and therefore compatibly with cocoa butter. | 20 KG | Store in a dry, cool, odourles place and keep out of the sun. |
GLAZING AND FROSTING (CHOCOLATE, CAKE, COCOLINE AND WAFERS)
Crucial for good products is the compatability of the filling fats used in chocolate bars, cakes, cocolines and wafers with the cocoa butter in terms of blendability, that they both forego the need for pre-crystallisation, consistency and melting points. Orkide industrial fats fulfills all these expectations and is fit for use even in the riskiest recipes.