Wilmar Specialty Fats Division offers a comprehensive range of Chocolate Fats, Confectionery Fats, Bakery Fats, Culinary Fats and Functional Fats to our customers. Our products are processed and manufactured from the finest raw materials to meet customers’ needs and are delivered in more than 50 countries globally.
Cocoa Butter Improver (CBI) and Cocoa Butter Equivalent (CBE) are specially formulated from palm oil together with shea butter, sal fat or illipe butter to resemble cocoa butter in both physical and chemical properties.
Wilchoc series of fats are CBI and CBE which show excellent compatibility with cocoa butter and share similar crystallisation and melt profile as cocoa butter.
Cocoa Butter Improver / Cocoa Butter Equivalents
Using Wilchoc series of chocolate fats will provide cost reduction as it can be used to replace cocoa butter at any ratio. Chocolate products made with Wilchoc will possess strong heat resistance and excellent melting characteristics.
Wilmar has a full range of confectionery fats to meet your application needs. From pastry fillings to biscuit coatings, there are limitless possibilities to creating end products the way you want it.
Cocoa Butter Replacers
Cocoa Butter Replacer (CBR) is made from hydrogenated and fractionated vegetable fats. Compound chocolate products made with CBR do not require tempering.
Willarine series of fats are CBR which impart excellent gloss retention and sharp meltdown to the final products. They have high tolerance for cocoa butter (up to 20%) and thus can be mixed with cocoa liquor to produce a compound chocolate that is rich in cocoa taste.
Cocoa Butter Substitutes
Cocoa Butter Substitute (CBS) is made from hydrogenated and fractionated palm kernel oil. Tempering of compound chocolate made with CBS is not required.
Ultra Choco and Besschoc series of fats are CBS which create excellent melting characteristics and enhance the snappiness and flavour of the final products.
Coating and Creaming Fats
Wilmar offers a wide variety of specialty fats for coating and creaming applications such as coating chocolates, toffees and other confectionery. Our products can be tailor-made to suit the setting characteristics and taste quality desired by the customer.
Chocolate Paste and Spread Fats
Spreads made with our Wilspread and Besspread series of fats will remain soft and spreadable over a wide temperature range. Wilspread and Besspread contain a special fat blend that forms a solid matrix to minimise oil separation in spread products.
Milk Fat Replacers
Our Milko, Wilmic, Wilkrim and Bessice series of fats are Milk Fat Replacers (MFR) which are made from a special blend of vegetable oils and fats. They can be used to replace milk fat in many products such as ice cream, sweetened condensed milk, vegetable cheese and other confectionery.
Wilmar has developed a range of bakery fats that can easily satisfy the stringent requirements of modern bakers. The physical properties most sought after are improved batter aeration, good dough plasticity and workability, and improved resistance to staling in bread. This ultimately leads to improved taste properties and shelf life of the end products.
Wilcake series of margarines are made from a blend of freshly refined vegetable oils. They are suitable for making cakes, biscuits, breads, sweet rolls and other baked products.
Wilpuff series of margarines are specially designed for making a wide range of puff pastry products.
Wilshort, Wilbake, Blue Team and Meizan series of shortenings can be tailor-made to meet the texture and melting requirements of various bakery and filling applications.
Bakery oils and fats
Wilmar offers a range of high stability oils and fats that can be used as flavour carriers for spraying onto biscuits and crackers. They can also be formulated to be used as pan release oils in bread production.
In this modern culinary era, consumers are becoming more concerned about healthy eating and the ill-effects of trans fats. Wilmar’s Wilfry and Fryrite shortenings are 100% non-hydrogenated palm-based frying fats. They are specially developed as a healthy replacement of partially hydrogenated fats in deep frying applications. The fried products are crispy and light in flavour.
We also offer a range of oils and fats for the manufacturing of sauces, mayonnaises, salad dressings and seasonings.
Wilmar has a series of oils and fats that can improve the functionalities of finished products.
Our Wilflakes series of fats can be used as additives to improve heat resistance of chocolates and margarines. Other applications include prevention of oil separation in chocolate pastes and as a moisture barrier in ice confections.