Selecting the best fat for cake production is absolutely crucial to achieve the right structure, texture and mouthfeel. Our portfolio of palm and soy-based cake shortening fats offers all of this. These versatile products come in liquid and powder form making them easy to work with in wet or dry formulations. They allow good aeration of batter resulting in high-volume cakes with a very fine crumb structure. They can also be tailored to deliver the eating properties and long shelf life your customers demand. All these benefits plus great flavor release make these the most cost-effective solutions for producing irresistible cakes.

Whether you want to make rich chocolatey brownies, a delightful pound cake, or cupcakes that maintain superb quality through freezing and thawing, we can help.