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Bake smarter with our customized recipes

Your complex baking needs demand a tailor-made solution from Bunge Loders Croklaan.

The industry’s best food scientists and bakery production experts
Our experienced team is backed by the latest in equipment, tools and processes.

A wide range of lipid solutions
While baking you'll need ingredients. From emulsifiers to trans-free and non-hydrogenated fats and oils,  Bunge Loders Croklaan can provide semi-solid and liquid options for every need. Choose better alternatives, such as Biscuitine, Palm Olein and Coconut Oil.

Global reach
Bunge Loders Croklaan is a world leader in commodity palm oil, we offer exceptional supply chain management and just-in-time shipments around the world.

Bunge Loders Croklaan meets global standards for transparency and sustainable food production and processing.

Click here for our Bakery brochure and click here for our Bakery Applications.

Let’s create delicious baked goods together!

Learn how our customized solutions can enhance your bakery product’s shelf life, nutrition and taste.
Contact us today.

Product Name Suggested Applications Product Description
Biscuitine® Bakery, Bakery Filling Fat, Cake Shortening, Dough Fat, Confectionary Filling Fat, Confectionery

All-round flexibility in bakery and confectionery production

Biscuitine® Balance Bakery, Bakery Filling Fat

Bakery filling fats delivering nutritional balance at low carbon footprint.

Biscuitine® Balance 77 Bakery, Bakery Filling Fat, Confectionary Filling Fat, Confectionery

Provides an exclusive, silky smooth mouthfeel and instant flavor release at ambient temperatures and from the refrigirator.

CLSP® Bakery, Bakery Filling Fat, Coatings, Coating Fat, Confectionery, Confectionary Filling Fat, Dairy Fat Alternatives

Lauric fats for excellence in bakery, confectionery and dairy applications.

Coconut Oil Bakery, Bakery Filling Fat, Animal Nutrition, Non-Food Products, Oleochemicals, Dairy Fat Alternatives
Couva® Bakery, Coating Fat, Coatings, Confectionery

Transfat free Cocoa Butter Replacers for confectionary and bakery.

Creamelt® Stand Confectionary Filling Fat, Chocolate Spreads, Confectionery, Bakery, Bakery Filling Fat

Fat for high quality chocolate spreads and soft fillings: suitable for hot climates and recipes with real chocolate.

Palm Kernel Oil Energy, Non-Food Products, Oleochemicals, Bakery, Bakery Filling Fat
Palm Olein Bakery Filling Fat, Dough Fat, Donuts, Bakery, Frying, Popcorn, Potatoes, Snacks, Energy, Non-Food Products, Oleochemicals
Presdough 270 SB Puff Pastry, Bakery

Shea-based, non-lauric fat, which is highly suitable for laminated dough products.

Prestine® Bakery, Bakery Filling Fat, Confectionary Filling Fat, Confectionery

Anti-bloom fats for excellent looking chocolate confectionery throughout the shelf life

RBDPO Bakery, Bakery Filling Fat, Dough Fat, Spreads, Chocolate Spreads, Confectionery, Frying, Popcorn, Culinary, Oleochemicals, Animal Nutrition, Energy, Dairy Fat Alternatives
Revel® Bakery, Pizza, Chocolate Spreads, Confectionery, Culinary, Sauces, Soups

Non hydrogenated, fast crystallizing fats for culinary products.