Ocolna™ Fat

About

Ocolna™ 9000 series fat is a practical soft chocolate fat that produces soft chocolate with the following attributes:

• Can be readily applied right out of the refrigerator
• Possess desired texture that remains unchanged over a wide range of temperatures
• No oil separation
• Always has a shiny appearance

Applications

• Confectionery: Soft Chocolate Liquid Chocolate for Dip, Chocolate Paste, Chocolate Spread, Chocolate Topping for Dessert and Bakery, Hot Fudge

Packaging

Ocolna™ 9000 series is available in 17kg & 18kg tin, 20 liter jerry can and 190 kg screw cap drum. 

Storage

It is essential to store the product in its original packing in cool and dry conditions, away from direct sunlight and substances with strong odor.

About

Ocolna™ 200 and 300 series fat is superb filling fat specially designed to fit the following product requirements:

• Gloss retention
• Superior bloom resistance
• Avoid softening of shell
• Avoid drying out of filling

The above properties may not be possible when unsuitable types of fat are used in the filling, causing migration and eutectic interaction with other types of fat present in the product. Its low viscosity and quick crystallization allow faster setting of production lines, which can result in increased daily output.

Applications

• Confectionery: Confectionery Coating, Bakery Coating, Wafer / Biscuit Coating

Packaging

Ocolna™ 200 and 300 series fat is available in 15kg, 16kg and 20kg PE lined carton. Other packing sizes are available upon request but subject to availability. 

Storage

It is essential to store the product in its original packing in cool and dry conditions, away from direct sunlight and substances with strong odor.

Ocolna™ 250 and Ocolna™ 9010 fats are excellent choices for liquid chocolate applications in chocolate dips for snacks or topping for sweets and desserts. Its texture remains unchanged over a wide range of temperatures for easy application.

Ocolna™ 9000 series, Ocolna™ 2225 and Ocolna™ 320 fats form pastry chocolate textures. They give the right consistency for toppings, coatings or fillings in baked products and confectionery products like cookies, nougats and truffles. It has good gloss retention, superior bloom resistance and is a solution for the challenge of shell softening or the drying out of fillings.