Confectionery and ice cream compounds based on lauric and non-lauric fats


Thanks to their composition and hardness, compounds based on lauric fat are perfect for moulding bars and figures, and provide a crunchy coating for nuts, candied fruit, marshmallows and other sweet delights – and, of course, for ice creams. Non-lauric fat based compounds have a lower melting point and more flavour, and are used in the confectionery and baking industries as a soft, melt-in-your-mouth coating.