The Right Fats for Perfect Pastries?
With over 150 years of experience in baking applications, AAK understands that every recipe, every production process, and every customer’s equipment comes with its own unique requirements. A targeted selection of fats not only ensures the quality of the end product but can also make processes more efficient and simplify the handling of raw materials.
High-performance solutions for diverse applications
For the fine bakery sector, AAK offers a broad portfolio of functional baking fats, butter alternatives, and frying oils:
AKOMARBA® 12707 SG
A highly developed palm- and rapeseed-based butter alternative—ideal for cake batters, glazes, and toppings.
AKOFLUID® PRB
Pumpable baking fat that combines the benefits of fat and emulsifier—perfect for liquid applications.
AKOBAKE™ PF
A multifunctional, palm-free product that often reduces mixing time until homogeneous structures form while simultaneously minimizing unwanted air entrapment—offering significant potential for time and cost savings.
AKOBAKE™ PF is not only suitable as a filling fat for a wide variety of textures but can also be used in numerous doughs. It ensures optimal consistency and uniform porosity, particularly in cookies and crackers.
AKOBAKE™ S50
Reduces fat migration, for example in cookie doughs, and contributes to a stable texture. Ideal for cookies with high cocoa content as well as for products whose surfaces need reliable protection against drying out or graying, such as to prevent the so-called fat bloom phenomenon.
CHOCOFILL BR™ 60 SG
Developed to minimize fat bloom caused by migrating nut oils. The product is particularly suitable for applications requiring the use of non-hydrogenated fats and supports optimal crystallization. At the same time, it ensures a pleasant mouthfeel in fillings and coatings.
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Plant-based alternatives to butter – in laminated baked goods
Plant-based fats are increasingly being used in laminated baked goods as a sustainable and vegan alternative to butter.
AKOBAKE™ 24-1E SG
Has a higher melting point than butter, which improves dough handling and dough stability during the baking process. A longer shelf life and reduced cholesterol content in the final product are further advantages. The product is equally suitable for sweet applications, such as croissants, as well as for savory puff pastry varieties.
Quality boost for frying
FRITEX® 35 SG
A frying oil with high oxidation stability that positively influences crust formation and crumb structure in donuts and yeast-based products. Additionally, baking time can be shortened through accelerated heat exchange, and the adhesion of glazes is improved.
Challenge us
Together with AAK, we guide you from the initial challenge to the right solution—so your fine baked goods impress both technologically and sensorially.
Contact us — we look forward to your inquiry.
Distributed in:
Austria, Germany, France and the Netherlands.
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