PT WILMAR CAHAYA INDONESIA Tbk

Characteristics
Being non-lauric, our Icing and Filling Fat are not vulnerable to develop soapy taste and impart good stability. It is also tailored as a fast crystalizing filling fat.

Applications
Our Icing and Filling Fats are highly stable fat with good emulsification, plasticity, whipping ability, and excellent melt characteristics. They are widely used in confectionery and bakery cream filling and icing where lauric based fat products are not desirable.

Products
- Willkirim P336

- Willkrim P3134

Characteristics
Our CBS does not require tempering and is suitable as total replacer of cocoa butter. It has neutral flavor with good mouth feel, oxidative stability, melting characteristics, gloss and gloss retention, as well as good shrinkage for easy mould release.

Applications
Our CBS is tailored as excellent substitute of cocoa butter in compound chocolate for moulding, panning, and enrobing. It is also suitable for use in chocolate coating for biscuits, wafers, and chocolate coating bars.

Products
- Sania Ultra Choco 368

- Sania Ultra Choco

- Fonta CK

- Ultra Choco 1700

- Ultra Choco NH