Vegetable Fats

Fats have a great importance in bakery and pastry because they improve the texture and flavor of the product, allow the incorporation of air, increase the level of humidity in the dough, and lengthen the duration of the final product, among other functions. Fats have different origins, vegetable, and animal and within each, varied sources. Most of the vegetable fats we supply come from palm oil. Solid fats derived from palm are trans-fat free, so that not only the aforementioned benefits are obtained but they are healthy fats, that is, the best of the best is provided. The main product lines include baker’s margarines, puff pastry margarines, multipurpose shortenings and specialized shortenings, the latter mainly used in cakes. The spectrum of uses of our products is very wide and the final products are multiple: donuts, empanada covers, cheese sticks, pandebonos, pastries, puff pastry dough, croissants, cookies, specialty breads, pies, and cakes. The manufacturing companies whose products we supply are industry leaders in research and development, technology, and process systems. Our products maintain their performance at different ambient temperatures, are consistent and stable. The experience of our customers is our best letter of recommendation.
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  • Margarines
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    Margarine is possibly the most-used butter substitute for baking cookies, cakes, doughnuts or just about anything else for that matter. Margarine can be used in the equal amount o...
  • Shortenings
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    Shortening and other solid fats are preferable to liquid oils in baking applications like cookies, pie crusts, and cakes to create a tender, flaky end product.  Vegetable shorten...
  • Oils
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    Baking with oil is faster and easier than baking with butter. Baking with oil produces moist and tender baked goods. Baked goods made with oil have a long shelf-life and actually ...

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