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Bakery

From cookies to coatings, from pizza to pie, our ingredient solutions will help you produce delicious baked goods without harmful PHOs.

Cake Shortening
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FuseRite™ Cake
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Description
  • Delivers butter color and flavor.
  • Excellent organoleptic performance.
Ingredient Statement
  • Palm Oil, mono & diglycerides, beta carotene and natural butter flavor. Kosher. (US)
  • Modified Palm Oil, mono & diglycerides, beta carotene and natural butter flavor. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 5-7
  • Mettler Dropping Point: 32-38ºC/90-100ºF
  • Flavor: Buttery
  • SFC at 10ºC: 38-47
  • SFC at 20ºC: 16-24
  • SFC at 30ºC: 3-9
SansTrans™ Cake Shortening
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Description
  • Allows for a firmer cake.
  • Maximum oil binding properties.
  • Excellent organoleptic performance.
Ingredient Statement
  • Palm Oil and mono & diglycerides. Kosher. (US)
  • Modified Palm Oil and mono & diglycerides.
  • Kosher. (Canada)
Data
  • Mettler Dropping Point: 32-38ºC/90-100ºF
  • SFC at 10ºC: 38-47
  • SFC at 20ºC: 16-24
  • SFC at 30ºC: 3-9
SansTrans™ Cakemix
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Description
  • Shortening package with emulsifiers.
  • Anti-staling properties.
  • Nice shelf life.
Ingredient Statement
  • Palm Oil with propylene glycol mono diesters of fats and fatty acids, mono and diglycerides and soya lecithin. Kosher. (US)
  • Modified Palm Oil, with propylene glycol mono diesters of fats and fatty acids, mono and diglycerides and soya lecithin. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 6 R max
  • Free Fatty Acid (% as oleic): 0.50% max
  • Capillary Melting Point: 40-46ºC/104-115ºF
  • Total Monoglyceride (% by GLC): 5.5-6.1%
  • PGME (% by GLC): 7.9-8.5%
Coating Fat
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CLSP™ 499
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Description
  • Ideal for use as a cocoa butter alternative.
Ingredient Statement
  • Bulk: Palm Kernel Oil. Kosher. (US)
  • Package: Palm Kernel Oil with 250 ppm of granular soya lecithin to promote FFA stabilization. Kosher. (US)
  • Bulk/Package: Modified Palm Kernel Oil. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 1 R max
  • Mettler Dropping Point: 30-36ºC/86-97ºF
  • SFC at 20ºC: 78-66
  • SFC at 35ºC: 2 max
CLSP™ 499 P2
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Description
  • Ideal for use as a cocoa butter alternative.
  • Improved crystallization.
Ingredient Statement
  • Palm Kernel and fully hydrogenated Palm Oil. Kosher. (US)
  • Palm Kernel and hydrogenated Palm Oil. Kosher. (Canada)
Data
  • Mettler Dropping Point: 31-37ºC/88-99ºF
  • SFC at 20ºC: 78-86
  • SFC at 35ºC: 2 max
Coberine™ 707
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Description
  • Cocoa butter Equivalent (CBE), can be used for a partial or total replacement of cocoa butter.
Ingredient Statement
  • Vegetable Oil (palm, shea). Kosher. (US)
  • Modified Vegetable Oil (palm, shea). Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 2.5 R max
  • SFC at 20ºC: 65 min
  • SFC at 25ºC: 53 min
  • SFC at 30ºC: 32 min
  • SFC at 35ºC: 5 max
Freedom™ 340
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Description
  • Ideal for donut or snack cake application.
  • Non-lauric coating fat.
  • Heat stable.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Mettler Dropping Point: 41-47ºC/106-117ºF
  • Color (5 1/4”) Lovibond: 4 R max
  • SFC at 20ºC: 54-62
  • SFC at 25ºC: 37-45
  • SFC at 30ºC: 21-29
  • SFC at 40ºC: 10 max
Freedom™ 540
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Description
  • Ideal for donut or snack cake application.
  • Steep melting profile.
  • Non-lauric coating fat.
  • Lower saturated fat content.
Ingredient Statement
  • Bulk: Palm Oil. Kosher. (US)
  • Package: Palm Oil with granular soya lecithin.
  • Kosher. (US)
  • Bulk: Modified Palm Oil. Kosher. (Canada)
  • Package: Modified Palm Oil with granular soya lecithin. Kosher. (Canada)
Data
  • Mettler Dropping Point: 41-47ºC/106-117ºF
  • Color (5 1/4”) Lovibond: 4 R max
  • SFC at 20ºC: 72-80
  • SFC at 30ºC: 29-37
  • SFC at 40ºC: 10 max
Freedom™ 795
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Description
  • Ideal for nutritional bar.
  • Lauric coating fat.
  • Clean mouth feel.
  • Steep melting profile.
Ingredient Statement
  • Vegetable Oil (palm kernel, palm). Kosher. (US)
  • Modified Vegetable Oil (palm kernel, palm). Kosher. (Canada)
Data
  • Mettler Dropping Point: 34-38ºC/93-100ºF
  • Color (5 1/4”) Lovibond: 3 R max
  • SFC at 20ºC: 66-74
  • SFC at 25ºC: 46-54
  • SFC at 30ºC: 18-26
  • SFC at 35ºC: 6 max
Freedom™ 802
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Description
  • Non-tempering.
  • Lauric coating fat.
  • Less saturated fatty acids than hydrogenated palm kernel oil.
  • Lower melting point.
Ingredient Statement
  • Vegetable Oil (palm kernel, palm). Kosher. (US)
  • Modified Vegetable Oil (palm kernel, palm). Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 4 R max
  • Mettler Dropping Point: 37-41ºC/98-106ºF
  • SFC at 10ºC: 82-90
  • SFC at 20ºC: 70-78
  • SFC at 30ºC: 25-33
  • SFC at 40ºC: 4 max
Freedom™ 804
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Description
  • Non-tempering.
  • Lauric coating fat.
  • Less saturated fatty acids than hydrogenated palm kernel oil.
  • Medium melting point.
Ingredient Statement
  • Vegetable Oil (palm kernel, palm). Kosher. (US)
  • Modified Vegetable Oil (palm kernel, palm). Kosher. (Canada)
Data
  • Mettler Dropping Point: 38-42ºC/100-108ºF
  • Color (5 1/4”) Lovibond: 4 R max
  • SFC at 10ºC: 83-91
  • SFC at 20ºC: 72-80
  • SFC at 30ºC: 28-35
  • SFC at 40ºC: 5 max
Freedom™ 806
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Description
  • Non-tempering.
  • Less saturated fatty acids than hydrogenated palm kernel oil.
  • Medium melting point.
Ingredient Statement
  • Vegetable Oil (palm kernel, palm). Kosher. (US)
  • Modified Vegetable Oil (palm kernel, palm). Kosher. (Canada)
Data
  • Mettler Dropping Point: 39-43ºC/102-110ºF
  • Color (5 1/4”) Lovibond: 4 R max
  • SFC at 10ºC: 85-93
  • SFC at 20ºC: 75-83
  • SFC at 30ºC: 32-40
  • SFC at 40ºC: 1-7
Freedom™ 808
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Description
  • Non-tempering.
  • Less saturated fatty acids than hydrogenated palm kernel oil.
  • High melting point.
Ingredient Statement
  • Vegetable Oil (palm kernel, palm). Kosher. (US)
  • Modified Vegetable Oil (palm kernel, palm). Kosher. (Canada)
Data
  • Mettler Dropping Point: 40-44ºC/104-112ºF
  • Color (5 1/4”) Lovibond: 4 R max
  • SFC at 10ºC: 86-94
  • SFC at 20ºC: 78-86
  • SFC at 30ºC: 36-44
  • SFC at 40ºC: 3-9
Freedom™ 875
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Description
  • Flexible replacement for hydrogenated palm kernel oil.
  • Clean label.
  • Fast crystallization.
Ingredient Statement
  • Vegetable Oil (palm and palm kernel oil). Kosher. (US)
  • Modified Vegetable Oil (palm and palm kernel oil). Kosher. (Canada)
Data
  • Mettler Dropping Point: 37-43ºC/98-109ºF
  • Color (5 1/4”) Lovibond: 4 R max
  • SFC at 10ºC: 76-84
  • SFC at 20ºC: 58-66
  • SFC at 30ºC: 22-30
  • SFC at 40ºC: 5 max
Freedom™ 884
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Description
  • Alternative for 102 hydrogenated palm kernel oil.
  • Fast crystallization.
  • Economical in use.
Ingredient Statement
  • Vegetable Oil (palm and palm kernel oil). Kosher. (US)
  • Modified Vegetable Oil (palm and palm kernel oil). Kosher. (Canada)
Data
  • Mettler Dropping Point: 38.5-41.5ºC/101-107ºF
  • Color (5 1/4”) Lovibond: 4 R max
  • SFC at 10ºC: 77-85
  • SFC at 20ºC: 63-71
  • SFC at 30ºC: 31-37
  • SFC at 35ºC: 4 max
Freedom™ 886
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Description
  • Alternative for 108 hydrogenated palm kernel oil.
  • Fast crystallization.
  • Economical in use.
Ingredient Statement
  • Vegetable Oil (palm and palm kernel oil). Kosher. (US)
  • Modified Vegetable Oil (palm and palm kernel oil). Kosher. (Canada)
Data
  • Mettler Dropping Point: 39-43ºC/102-109ºF
  • Color (5 1/4”) Lovibond: 4 R max
  • SFC at 10ºC: 80-88
  • SFC at 20ºC: 68-76
  • SFC at 30ºC: 33-41
  • SFC at 35ºC: 8 max
Freedom™ 888
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Description
  • Alternative for 110 hydrogenated palm kernel oil.
  • Fast crystallization.
  • Economical in use.
Ingredient Statement
  • Vegetable Oil (palm and palm kernel oil). Kosher. (US)
  • Modified Vegetable Oil (palm and palm kernel oil). Kosher. (Canada)
Data
  • Mettler Dropping Point: 40-44ºC/104-111ºF
  • Color (5 1/4”) Lovibond: 4 R max
  • SFC at 10ºC: 81-89
  • SFC at 20ºC: 71-79
  • SFC at 30ºC: 37-45
  • SFC at 35ºC: 9 max
Cookie Shortening
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FuseRite™ 39
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Description
  • Delivers butter color and flavor.
  • Shortening supports aeration.
  • Creams easily with sugar.
Ingredient Statement
  • Palm Oil with beta carotene and natural butter flavor. Kosher. (US)
  • Modified Palm Oil with beta carotene and natural butter flavor. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 5-7 R max
  • Mettler Dropping Point: 37-41ºC/98-106ºF
  • Flavor: Buttery
  • SFC at 10ºC: 49-57
  • SFC at 20ºC: 23-30
  • SFC at 30ºC: 6-13
  • SFC at 40ºC: 4 max
SansTrans™ 39
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Description
  • Shortening supports aeration.
  • Creams easily with sugar.
  • Medium melting point.
Ingredient Statement
  • Palm oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 3.5 R max
  • Mettler Dropping Point: 37-41ºC/98-106ºF
  • SFC at 10ºC: 49-57
  • SFC at 20ºC: 23-30
  • SFC at 30ºC: 6-13
  • SFC at 40ºC: 4 max
SansTrans™ 40
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Description
  • Shortening supports aeration.
  • Creams easily with sugar.
  • Medium melting point.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Mettler Dropping Point: 37-41ºC/98-106ºF
  • Color (5 1/4”) Lovibond: 3.5 R max
  • SFC at 10ºC: 50-58
  • SFC at 20ºC: 26-32
  • SFC at 30ºC: 7-13
  • SFC at 40ºC: 4 max
SansTrans™ 42
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Description
  • Shortening supports aeration.
  • Creams easily with sugar.
  • Medium melting point.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 3.5 R max
  • Mettler Dropping Point: 39-44ºC/102-111ºF
  • SFC at 10ºC: 53-61
  • SFC at 20ºC: 30-38
  • SFC at 30ºC: 10-18
  • SFC at 40ºC: 8 max
SansTrans™ 45
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Description
  • Shortening supports aeration.
  • Creams easily with sugar.
  • High melting point.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 3.5 R max
  • Mettler Dropping Point: 40-46ºC/104-115ºF
  • SFC at 10ºC: 55-63
  • SFC at 20ºC: 33-41
  • SFC at 30ºC: 12-20
  • SFC at 40ºC: 2-10
SansTrans™ 48
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Description
  • Shortening supports aeration.
  • Creams easily with sugar.
  • High melting point.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 3.5 R max
  • Mettler Dropping Point: 42-48ºC/107-118ºF
  • SFC at 10ºC: 56-64
  • SFC at 20ºC: 35-43
  • SFC at 30ºC: 13-21
  • SFC at 40ºC: 2-10
SansTrans™ RS-39
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Description
  • Idea for scoop and bake cookie dough.
  • Reduced saturated fat for healthier nutritional panel.
Ingredient Statement
  • Palm Oil, Canola Oil. Kosher. (US)
  • Modified Palm Oil, Canola Oil. Kosher. (Canada)
Data
  • Mettler Dropping Point: 40-45ºC/104-113ºF
  • Color (5 1/4”) Lovibond: 4 R max
  • SFC at 10ºC: 30-38
  • SFC at 20ºC: 18-24
  • SFC at 30ºC: 11-16
  • SFC at 40ºC: 4-8
SansTrans™ VLS 30
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Description
  • Reduced fat and saturated fat.
  • Shortening package with emulsifiers.
Ingredient Statement
  • Palm Oil, Canola Oil, propylene glycol mono and diesters of fats and fatty acids, mono- and
  • diglycerides, soya lecithin, TBHQ. Kosher. (US)
  • Modified Palm Oil, Canola Oil, propylene glycol mono fatty acid esters, mono and diglycerides,
  • soya lecithin, TBHQ. Kosher (Canada)
Data
  • Mettler Dropping Point: 36-40ºC/96.8-104ºF
  • Color (5 1/4”) Lovibond: 6 R max
  • SFC at 10ºC: 27-33
  • SFC at 20ºC: 15-21
  • SFC at 30ºC: 5-11
  • SFC at 40ºC: 5 max
SansTrans™ VLS 40
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Description
  • Reduced fat.
  • Shortening package with emulsifiers.
Ingredient Statement
  • Palm Oil, Propylene glycol mono and diesters of fats and fatty acids, mono- and diglycerides,
  • soya lecithin. Kosher. (US)
  • Modified Palm Oil, Propylene glycol mono- and diesters of fats and fatty acids, mono and
  • diglycerides, soya lecithin. Kosher. (Canada)
Data
  • Mettler Dropping Point: 34-38ºC/93-100.4ºF
  • Color (5 1/4”) Lovibond: 6 R max
  • SFC at 10ºC: 35-39
  • SFC at 20ºC: 18-22
  • SFC at 30ºC: 3-7
  • SFC at 40ºC: 1 max
Crème Filling Fat
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SansTrans™ 30
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Description
  • Ideal for denser filling.
  • Good melt away.
  • Lower melting point.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 3.5 R max
  • Mettler Dropping Point: 27-33ºC/80-91ºF
  • SFC at 10ºC: 44-52
  • SFC at 20ºC: 16-25
  • SFC at 30ºC: 4-10
SansTrans™ 35
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Description
  • Ideal for denser filling.
  • Good melt away.
  • Lower melting point.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Mettler Dropping Point: 33-39ºC/91-102ºF
  • Color (5 1/4”) Lovibond: 3.5 R max
  • SFC at 10ºC: 45-54
  • SFC at 20ºC: 19-25
  • SFC at 30ºC: 4-10
SansTrans™ 39
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Description
  • Ideal for firmer filling for sandwich crème cookies.
  • Good heat tolerance.
  • Medium melting point.
Ingredient Statement
  • Palm oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 3.5 R max
  • Mettler Dropping Point: 37-41ºC/98-106ºF
  • SFC at 10ºC: 49-57
  • SFC at 20ºC: 23-30
  • SFC at 30ºC: 6-13
  • SFC at 40ºC: 4 max
SansTrans™ 40
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Description
  • Ideal for firmer filling for sandwich crème cookies.
  • Good heat tolerance.
  • Medium melting point.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Mettler Dropping Point: 37-41ºC/98-106ºF
  • Color (5 1/4”) Lovibond: 3.5 R max
  • SFC at 10ºC: 50-58
  • SFC at 20ºC: 26-32
  • SFC at 30ºC: 7-13
  • SFC at 40ºC: 4 max
SansTrans™ 42
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Description
  • Ideal for firmer filling for sandwich crème cookies.
  • Good heat tolerance.
  • Medium melting point.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 3.5 R max
  • Mettler Dropping Point: 39-44ºC/102-111ºF
  • SFC at 10ºC: 53-61
  • SFC at 20ºC: 30-38
  • SFC at 30ºC: 10-18
  • SFC at 40ºC: 8 max
SansTrans™ C1 T15
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Description
  • Nice melting curve.
  • Good eating profile.
Ingredient Statement
  • Palm Oil with TBHQ. Kosher. (US)
  • Modified Palm Oil with TBHQ. Kosher. (Canada)
Data
  • Mettler Dropping Point: 41-45ºC/105-113ºF
  • SFC at 20ºC: 41 min
  • SFC at 30ºC: 16 min
  • SFC at 40ºC: 9 max
SansTrans™ C2 T15
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Description
  • Higher melting point.
  • Heat stable.
Ingredient Statement
  • Palm Oil with TBHQ. Kosher. (US)
  • Modified Palm Oil with TBHQ. Kosher (Canada)
Data
  • Mettler Dropping Point: 41-45ºC/106-113ºF
  • SFC at 20ºC: 42 min
  • SFC at 30ºC: 17 min
  • SFC at 40ºC: 10 max
SansTrans™ HF
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Description
  • Ideal for sandwich crème cookies.
  • Good heat tolerance.
  • Lower saturated fats.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 5 R max
  • Mettler Dropping Point: 38-44ºC/100-111ºF
  • SFC at 10ºC: 49-56
  • SFC at 20ºC: 26-34
  • SFC at 30ºC: 9-17
  • SFC at 40ºC: 7 max
Croissant, Pie Crust & Puff Pastry
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FuseRite™ CD
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Description
  • Laminating fat ideal for croissants and Danish pastries.
  • Temperature tolerant.
  • Contains butter color and flavor to replace butter fully or partially in application.
Ingredient Statement
  • Vegetable Oil (palm and soybean) with beta carotene and natural butter flavor. Kosher. (US)
  • Modified Vegetable Oil (palm and soybean) with beta carotene and natural butter flavor. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 5-7 R max
  • Flavor: Buttery
  • SFC at 10ºC: 52-60
  • SFC at 20ºC: 33-41
  • SFC at 30ºC: 15-23
  • SFC at 40ºC: 5-13
FuseRite™ F
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Description
  • Laminating fat ideal for puff pastries.
  • Temperature tolerant.
  • Contains butter color and flavor to replace butter fully or partially in application.
Ingredient Statement
  • Vegetable Oil (palm and soybean oil) with beta carotene and natural butter flavor. Kosher. (US)
  • Modifed palm oil and soybean oil with beta carotene and natural butter flavor. Kosher.
  • (Canada)
Data
  • Color (5 1/4”) Lovibond: 5-7 R max
  • Flavor: Buttery
  • SFC at 10ºC: 56-64
  • SFC at 20ºC: 39-47
  • SFC at 30ºC: 21-29
  • SFC at 40ºC: 10-16
SansTrans™ 50
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Description
  • Creates structure, flakiness, and texture within the dough.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. (Canada)
Data
  • Color (5 1/4”) Lovibond: 5 R max
  • Mettler Dropping Point: 47-54ºC/116-129ºF
  • SFC at 10ºC: 83-90
  • SFC at 20ºC: 67-75
  • SFC at 30ºC: 44-53
  • SFC at 40ºC: 23-29
SansTrans™ 50 Gold
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Description
  • Creates structure, flakiness, and texture within the dough.
  • Contains butter color and flavor.
Ingredient Statement
  • Palm Oil, Soya Lecithin, natural & artificial flavors, colored with beta carotene. Kosher. (US)
  • Modified Palm Oil, Soya Lecithin, natural & artificial flavors, colored with beta carotene. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 7-9 R max
  • Mettler Dropping Point: 47-54ºC/116-129ºF
  • SFC at 10ºC: 83-90
  • SFC at 20ºC: 67-75
  • SFC at 30ºC: 44-53
  • SFC at 40ºC: 23-29
SansTrans™ 55
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Description
  • Creates structure, flakiness, and texture within the dough.
Ingredient Statement
  • Palm Oil. Kosher (Bulk) (US)
  • Palm Oil with Soya Lecithin. Kosher. (Flakes) (US)
  • Modified Palm Oil. Kosher (Bulk) (Canada)
  • Modified Palm Oil with Soya Lecithin. Kosher. (Flakes) (Canada)
Data
  • Color (5 1/4”) Lovibond: 5 R max
  • Mettler Dropping Point: 51-57ºC/123-135ºF
  • SFC at 10ºC: 75 min
  • SFC at 20ºC: 64-74
  • SFC at 30ºC: 44-52
  • SFC at 40ºC: 24-33
SansTrans™ Roll-Rite CD
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Description
  • Laminating fat ideal for croissants and Danish pastries.
  • Offers same performance as hydrogenated laminated fat and lard.
  • Temperature tolerant.
Ingredient Statement
  • Vegetable Oil (palm and soybean oil). Kosher. (US)
  • Modifed Vegetable Oil (palm and soybean oil). Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 6-8 R max
  • SFC at 10ºC: 52-60
  • SFC at 20ºC: 33-41
  • SFC at 30ºC: 15-23
  • SFC at 40ºC: 5-13
SansTrans™ Roll-Rite F
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Description
  • Laminating fat ideal for puff pastries.
  • Offers same performance as hydrogenated laminated fat and lard.
  • Temperature tolerant.
Ingredient Statement
  • Vegetable Oil (palm and soybean oil).
  • Kosher. (US)
  • Modifed Vegetable Oil (palm and soybean oil).
  • Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 3.5 R max
  • SFC at 10ºC: 56-64
  • SFC at 20ºC: 39-47
  • SFC at 30ºC: 21-29
  • SFC at 40ºC: 10-16
SansTrans™ Roll-Rite P
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Description
  • Laminating fat ideal for pies.
  • Offers same performance as hydrogenated laminated fat and lard.
  • Temperature tolerant.
Ingredient Statement
  • Vegetable Oil (palm, soybean). Kosher. (US)
  • Modified Vegetable Oil (palm, soybean). Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 3.5 R max
  • SFC at 10ºC: 42-50
  • SFC at 20ºC: 24-32
  • SFC at 30ºC: 10-18
  • SFC at 40ºC: 2-10
Icing
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SansTrans™ IQ
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Description
  • Ideal for a denser icing.
  • Excellent creaming properties.
Ingredient Statement
  • Palm Oil, mono & diglycerides and
  • 0.24% polysorbate 60. Kosher. (US)
  • Modified Palm Oil, mono & diglycerides and
  • 0.24% polysorbate 60. Kosher. (Canada)
Data
  • Mettler Dropping Point: 39-45ºC/102-113ºF
  • Total Monoglyceride (% by GLC): 1.8-2.4%
  • SFC at 10ºC: 43-51
  • SFC at 20ºC: 26-34
  • SFC at 30ºC: 10-18
  • SFC at 40ºC: 10 max
SansTrans™ Soft Icing
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Description
  • Ideal for a lighter icing.
  • Maximized icing aeration.
Ingredient Statement
  • Palm Oil, mono & diglycerides and 0.80% polysorbate 60. Kosher. (US)
  • Modified Palm Oil, mono & diglycerides and 0.80% polysorbate 60. Kosher. (Canada)
Data
  • Mettler Dropping Point: 39-45ºC/102-113ºF
  • Total Monoglyceride (% by GLC): 0.7-1.5%
  • SFC at 10ºC: 40-50
  • SFC at 20ºC: 24-32
  • SFC at 30ºC: 9-16
  • SFC at 40ºC: 8 max
Icing Stabilizer
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SansTrans™ 50
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Description
  • Ideal for flat and fudge type icings.
  • Anti-sticking properties.
  • Promotes crystallization.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. (Canada)
Data
  • Color (5 1/4”) Lovibond: 5 R max
  • Mettler Dropping Point: 47-54ºC/116-129ºF
  • SFC at 10ºC: 83-90
  • SFC at 20ºC: 67-75
  • SFC at 30ºC: 44-53
  • SFC at 40ºC: 23-29
SansTrans™ 55
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Description
  • Ideal for flat and fudge type icings.
  • Anti-sticking properties.
Ingredient Statement
  • Palm Oil. Kosher (Bulk) (US)
  • Palm Oil with Soya Lecithin. Kosher. (Flakes) (US)
  • Modified Palm Oil. Kosher (Bulk) (Canada)
  • Modified Palm Oil with Soya Lecithin. Kosher. (Flakes) (Canada)
Data
  • Color (5 1/4”) Lovibond: 5 R max
  • Mettler Dropping Point: 51-57ºC/123-135ºF
  • SFC at 10ºC: 75 min
  • SFC at 20ºC: 64-74
  • SFC at 30ºC: 44-52
  • SFC at 40ºC: 24-33
Margarine
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SansTrans™ Bakers Margarine 2034
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Description
  • All-purpose baker’s margarine, ideal for cookies and cakes.
Ingredient Statement
  • Palm Oil, water, salt, whey, vegetable monoglycerides, soya lecithin, sodium benzoate, and citric acid, artificial butter flavor, beta carotene, and Vitamin A palmitate. Kosher-Dairy. (US)
  • Modified Palm Oil, water, salt, whey, vegetable monoglycerides, soya lecithin, sodium benzoate,
  • citric acid, artificial butter flavor, beta carotene, and Vitamin A palmitate. Kosher-Dairy. (Canada)
Data
  • Fat: 80% min
  • Salt: 1.6-1.9%
  • Flavor: Mild Buttery
  • Color: USDA ML
  • Vitamin A, IU/lb: 10,000 min
Pizza
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SansTrans™ 50
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Description
  • Creates structure, flakiness, and texture within the dough.
Ingredient Statement
  • Palm Oil. Kosher. (US)
  • Modified Palm Oil. (Canada)
Data
  • Color (5 1/4”) Lovibond: 5 R max
  • Mettler Dropping Point: 47-54ºC/116-129ºF
  • SFC at 10ºC: 83-90
  • SFC at 20ºC: 67-75
  • SFC at 30ºC: 44-53
  • SFC at 40ºC: 23-29
SansTrans™ 50 Gold
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Description
  • Creates structure, flakiness, and texture within the dough.
  • Contains butter color and flavor.
Ingredient Statement
  • Palm Oil, Soya Lecithin, natural & artificial flavors, colored with beta carotene. Kosher. (US)
  • Modified Palm Oil, Soya Lecithin, natural & artificial flavors, colored with beta carotene. Kosher. (Canada)
Data
  • Color (5 1/4”) Lovibond: 7-9 R max
  • Mettler Dropping Point: 47-54ºC/116-129ºF
  • SFC at 10ºC: 83-90
  • SFC at 20ºC: 67-75
  • SFC at 30ºC: 44-53
  • SFC at 40ºC: 23-29
SansTrans™ 55
Request Info
Description
  • Creates structure, flakiness, and texture within the dough.
Ingredient Statement
  • Palm Oil. Kosher (Bulk) (US)
  • Palm Oil with Soya Lecithin. Kosher. (Flakes) (US)
  • Modified Palm Oil. Kosher (Bulk) (Canada)
  • Modified Palm Oil with Soya Lecithin. Kosher. (Flakes) (Canada)
Data
  • Color (5 1/4”) Lovibond: 5 R max
  • Mettler Dropping Point: 51-57ºC/123-135ºF
  • SFC at 10ºC: 75 min
  • SFC at 20ºC: 64-74
  • SFC at 30ºC: 44-52
  • SFC at 40ºC: 24-33
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