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Barrier Fat™ is a bloom-retarding barrier fat that prolongs the shelf life of your pralines and bars. Barrier Fat™ may be used pure or in a blend with sugar, cocoa and milk powder. Using a thin layer of the pure fat or the blend in a thin layer between a chocolate shell and filling provides a valuable improvement in “time to bloom.” Barrier Fat™ is non-hydrogenated. Barrier Fat™ products can be used in a wide range of applications such as: in pralines and bars with improved shelf life and in products with high amounts of hazel nuts to minimize softening of the shell and to retard the bloom development.
AarhusKarlshamn refines vegetable oils for use in the Food, Beverage and Nutrition industry. AAK is a leading supplier of specialty fats to the confectionary and chocolate industry and has application in chocolate, compound coatings, confectionary fillings, barrier fats and more. AAK ingredients offer alternatives containing minimal saturated and trans fats in bakery goods, ice cream, infant nutrition and more.
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