Margarine
Filling margarine
A fine texture with excellent whipping performance; flavour and colour set to your brief.
Filling margarine is used for cake decorating, fillings and spreads. Its slip melting point is customisable from 30 to 38 °C, it whips to a fine cell structure, and it holds piped shape for 24 to 48 hours below 25 °C.
Filling margarine is made for decorating, sandwiching and spreading. Controlling crystallisation rate and the emulsifier system gives a fine, stable cell structure once whipped — one that resists weeping and collapse through an ambient display life.
Flavour direction, sweetness, colour and overrun are all adjustable. Where your product needs bake-stability or freeze-thaw tolerance, we design for it at the formulation stage.
Applications
- Cake decorating and finishing
- Sandwich biscuits and wafer fillings
- Bread spreads and fillings
- Frozen desserts and mousse bases
Packaging
- 15 kg / 20 kg pails
- 25 kg carton with liner
- 200 kg drums
Frequently asked
How long does it hold at ambient temperature once whipped?
A standard formulation holds piped shape for 24 to 48 hours below 25 °C. If your product needs a longer ambient life or higher temperature tolerance, we tune the solid-fat-content curve and emulsifier system to extend it.