Frying fats

Vegetable fats used for frying are based on rapeseed and palm oils:

• Kargo F1
• Kargo F2

Properties:

• they guarantee long frying without losing food quality;
• highly resistant for oxidizing;
• higher oxidising resistance when compared with refined oil enabling repetitive use;
• high fume temperature up to 230 degrees;
• easy to use form, easy dosing;
• clarity in application;
• they do not interfere with natural taste and aroma.

Applicability:

They are mainly used for deep frying of cakes (donuts, apple-pancakes etc.), fries, meat and fish.

Fats for dairy production

Fats for dairy production based on palm oils:

• Kargo HP – for manufacturing of cheese alternative products;
• Kargo M    - for manufacturing of fatty blends;

Properties:

• they improve the nutritional parameters of finished products (including through increased unsaturated fatty acids);
• constant quality for the predictability of the production process (no seasonality characteristic of milk fat);
• improvement of the characteristics of the finished products (such as lubricity and plasticity of mixes, texture, appearance and flavour of the final products);
• the ability of the effective use in production process, with minimum effort;
• the ability of the effective use in production process, with minimum effort.

Application:

in the production of cheese alternatives, fatty mixes, plant cream.

Product specification:

Under construction...