Confectionary
Unigrà is a global player and a leading supplier of special oils and fats for the baking industry.
Our extensive experience in co-developing customized solutions, combined with our awareness of new trends and our established presence in the market, provides the right conditions to meet your needs.
UNIGRIN
The Unigrin line includes Special Fats designed for the confectionery sector, both artisanal and industrial. This category includes fats to be used for spreadable creams, fillings for pralines, coatings, and non-dairy toppings.
Discover the various applications of UNIGRIN.
Applications of UNIGRIN
Spreadable creams
Fillings
Coatings and Not dairy toppings
Spreadable creams
UNIGRIN C LINE – Unigrin C is a line of fats designed for applications in spreadable creams or fillings. Our solutions yield different results on the cream depending on specific needs: providing an aerated structure to the cream or optimizing its crystallization capabilities, taking into account the customer’s production process.
The fats in this line are designed to ensure, even in the presence of hazelnut paste or other tree nuts, a creamy consistency that does not cause oil migration and separation. Depending on the formulations, hydrogenated or non hydrogenated, lauric or non-lauric fats can be produced. RSPO and/or Rainforest Alliance certified versions are available.
Fillings
UNIGRIN F LINE – Unigrin F includes fats for applications in fillings for hollow bodies, pralines, and chocolate bars. This type of fats tolerates the presence of a certain amount of nut paste and limits the phenomenon of oil separation and migration. The solutions have been designed to ensure a smooth sensation on the palate and optimal crystallization of the cream.
Depending on the product to be filled, oils and fats with high performance applications can be created to: incorporate air, withstand high temperatures, ensure good oxidation stability, allow excellent crystallization, or not require tempering.
RSPO and/or Rainforest Alliance certified versions are available.
Coatings and Not dairy toppings
UNIGRIN S LINE – The Unigrin S line includes both fats for coating and fats suitable for applications in whipped vegetable creams.
The portfolio includes lauric-based CBS (cocoa butter substitute). Depending on the chosen fat, a coating with good snap and shine or a more flexible coating characterized by rapid melt-in-the-mouth can be achieved. These solutions tolerate the presence of a certain amount of nut paste, help limit the oil migration phenomenon, and are characterized by good resistance to high temperatures.
This range also includes products for the production of whipped vegetable creams (non-dairy), capable of incorporating air, ensuring excellent volume/overrun, and good stability when whipped.
Depending on the requirements, a fat that requires tempering or not, fully hydrogenated or non-hydrogenated, lauric or non-lauric, can be provided. RSPO and Rainforest Alliance certified versions are available.
Spreadable creams
Spreadable creams
UNIGRIN C LINE – Unigrin C is a line of fats designed for applications in spreadable creams or fillings. Our solutions yield different results on the cream depending on specific needs: providing an aerated structure to the cream or optimizing its crystallization capabilities, taking into account the customer’s production process.
The fats in this line are designed to ensure, even in the presence of hazelnut paste or other tree nuts, a creamy consistency that does not cause oil migration and separation. Depending on the formulations, hydrogenated or non hydrogenated, lauric or non-lauric fats can be produced. RSPO and/or Rainforest Alliance certified versions are available.
Fillings
Fillings
UNIGRIN F LINE – Unigrin F includes fats for applications in fillings for hollow bodies, pralines, and chocolate bars. This type of fats tolerates the presence of a certain amount of nut paste and limits the phenomenon of oil separation and migration. The solutions have been designed to ensure a smooth sensation on the palate and optimal crystallization of the cream.
Depending on the product to be filled, oils and fats with high performance applications can be created to: incorporate air, withstand high temperatures, ensure good oxidation stability, allow excellent crystallization, or not require tempering.
RSPO and/or Rainforest Alliance certified versions are available.
Coatings and Not dairy toppings
Coatings and Not dairy toppings
UNIGRIN S LINE – The Unigrin S line includes both fats for coating and fats suitable for applications in whipped vegetable creams.
The portfolio includes lauric-based CBS (cocoa butter substitute). Depending on the chosen fat, a coating with good snap and shine or a more flexible coating characterized by rapid melt-in-the-mouth can be achieved. These solutions tolerate the presence of a certain amount of nut paste, help limit the oil migration phenomenon, and are characterized by good resistance to high temperatures.
This range also includes products for the production of whipped vegetable creams (non-dairy), capable of incorporating air, ensuring excellent volume/overrun, and good stability when whipped.
Depending on the requirements, a fat that requires tempering or not, fully hydrogenated or non-hydrogenated, lauric or non-lauric, can be provided. RSPO and Rainforest Alliance certified versions are available.