Margarine and Melange
For Unigrà, the margarine and melange production department is one of the most strategically important.
Our consolidated expertise, in-depth knowledge of the primary ingredients and use of avant-garde facilities allow us to ensure quality products with a high performance. The oils and fats used are selected, refined and processed in accordance with precise, controlled and certified quality standards. We can offer the right formulation, includingclean labels, for every single application and specific production process in which it will be used. We have solutions with different, adaptable fat stages in terms of plant origin, percentage of fats and rheological properties. For the butter blends, we have recipes with butter content ranging from 5 to 50%. For all the products based on palm oil, RSPO certification is available for the supply chain.
Contact the Unigrà consultant for the development of your product.
Creams and fillings
Creams and fillings
Specific references for the production of creams and fillings characterized by a low melting point and a great ability to incorporate liquids and air, for results rich in taste and palatability.
Shortcrust pastry
Shortcrust pastry
A comprehensive assortment of solutions for shortcrust and cookies developed to guarantee crustiness and plasticity in the cutouts and a high capacity to trap air in whipped shortcrust pastry, to achieve excellent quality finished products.
Lamination
Lamination
The best recipes for lamination guarantee exceptional plasticity during processing and excellent results on the finished product: high levels of crustiness and volume in puff pastry, optimal volume and perfect layering in croissants. Specific formulations for frozen products as well.
Creams and fillings
Specific references for the production of creams and fillings characterized by a low melting point and a great ability to incorporate liquids and air, for results rich in taste and palatability.
Shortcrust pastry
A comprehensive assortment of solutions for shortcrust and cookies developed to guarantee crustiness and plasticity in the cutouts and a high capacity to trap air in whipped shortcrust pastry, to achieve excellent quality finished products.
Lamination
The best recipes for lamination guarantee exceptional plasticity during processing and excellent results on the finished product: high levels of crustiness and volume in puff pastry, optimal volume and perfect layering in croissants. Specific formulations for frozen products as well.
Unigrà Method: The heart of our method is the R&D product development process, built around the needs of your business.
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