CBS

Cocoa Butter Substitute (CBS) is lauric based fat.
WILLARINE

Can be used in combination with cocoa butter at up to 10-20% compatibility, providing superb melting profiles and excellent gloss in compound coating and mould. 

ULTRACHOCO

Provides excellent melting profiles, outstanding heat resistance and snapping properties in final product.  It is a non-tempering confectionary fat which enhances production efficiency.

BESSCHOC

Gives final confectionary product good snap, superb melting characteristics and strong flavour release. It possesses fast crystallisation rate and does not require tempering.

WILKOTE

Exclusively for enrobed confectionary product. It is versatile and can be used in various confectionery applications. 

BESSCREAM

Specialty fats for coating and creaming applications. It provides a cost-performance optimisation option for you.

WILFIL

Specifically designed to impart excellent sensory and textural characteristics. 

BESSCOTE

BESSCOTE series specialty fat for confectionary and bakery filling fat. It has a good flavor release and cool melting effects due to the excellent melting curve.

WILSPREAD

Specially designed spread fat to impart stable spread consistency. The excellent molecular stability ensures minimal oil separation in spread products. 

BESSPREAD

Contains a special fat blend that forms a solid matrix to minimise oil separation in spread products so that they remain soft and spreadable over a wide temperature range.