...state, for seasoning or frying. Its “multi-purpose” nature means it can be used in many applications. Its taste is pleasant, allowing its use “cold”, for example in salad dressings. This...
...fat flakes. More The Speedolma fat flakes are intended for the preparation of freeze-dried soups and sauces, raised and short pastry (brioche, pizzas, …). They are made of vegetable fat...
...the preparation of freeze-dried soups, yeast doughs or pastries (brioches, pizzas, etc.). These flakes do not stick and disperse very easily, which facilitates dosage and allows a significant gain of...
...salt, colourings or flavourings for example. Close 2. Crystallisation Once the mixture is formed, it is pushed from the churning tank to its packaging line. In the process, the fat,...
...fat, thus stiffening its structure. However, while so-called “total” hydrogenation”, i.e. Adding hydrogen atoms over the entire carbon chain, poses no particular health problem, the term hydrogenation is generally associated...
...of animal origin. It is therefore a milk derivative. Like each fat, butter has its strengths and weaknesses. On average, butter contains 82% fat, constituted of 2/3 of saturated fat....
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...and hinges its commitment around this standard. In addition, the alliance recognises the quality of other certification systems, such as ISCC Plus, Rainforest Alliance and POIG. Food companies that are...
S.a. Aigremont n.v. is a 100% family firm that was founded in 1934 by Olivier and Marie Thiry, the grandparents of the current managing director, Philippe Thiry. Originally, the Thiry...
Aigremont s.a./n.v. currently produces around 40,000 tonnes a year across all its product lines. This production includes all kinds of margarines, including margarines for pastry-making, all the oils and fats...