Bakery & Confectionery

At Techno Target, we offer high-performance ingredients for the bakery and confectionery industries. From Hydrogenated Vegetable Fats to Margarine, our products are designed to deliver consistent texture, stability, and flavor across your production processes, whether it’s for baked goods, creams, fillings, or coatings.

Hydrogenated Vegetable Fat
(SMP 52-54°C)

Fat Content

52–54%

Melting Point
52–54°C

Packaging Size

20 kg

Hydrogenated Vegetable Fat SMP 52–54°C is a high-melting fat commonly used in bakery and confectionery applications, providing excellent heat stability and resistance to melting at high temperatures. Ideal for wafer creams, biscuit fillings, and chocolate coatings, it ensures smooth texture and a creamy mouthfeel.


Applications:

  • Bakery: Cake margarine, shortening blends, icing and frosting.
  • Confectionery: Used in pralines, fudge fillings, and soft chocolate centers.
  • Chocolate & Coatings: Ideal for compound chocolates and ice cream coatings.

Margarine

Fat Content

80–82%

Usage: Bakery & Confectionery

Packaging Size

10 kg

Our Margarine is a water-in-oil emulsion made from refined vegetable oils and fats. With a fat content of 80–82%, this product is ideal for various bakery applications such as bread, cakes, and pastries, providing softness, volume, and improved texture.


Applications:

  • Bakery: Bread, rolls, cakes, cookies, and pastries.
  • Confectionery: Cream fillings, buttercreams, and icings.
  • Culinary: Sautéing, shallow frying, and general-purpose fat. 

Hydrogenated Vegetable Fat

(SMP 38–40°C)

Fat Content

38–40%

Melting Point

38–40°C

Packaging Size

20 kg

Hydrogenated Vegetable Fat SMP 38–40°C is a medium-melting-point fat ideal for applications where a creamy texture and smooth mouthfeel are required. It is commonly used in bakery, confectionery, and dairy analogue products, providing stability without becoming too brittle.


Applications:

  • Bakery: Used in cakes, cookies, pastries, and icing.
  • Confectionery: Ideal for creams, chocolate coatings, and praline fillings.
  • Dairy Analogues: Perfect for non-dairy creamers and fat-filled milk powders.

Hydrogenated Vegetable Fat

(SMP 39–42°C)

Fat Content

39–42%

Melting Point
39–42°C

Packaging Size

20 kg

This high-melting fat is ideal for confectionery applications where long shelf life and creamy texture are essential. It provides stability in chocolate coatings, pastry creams, and other dairy-based products, helping to maintain structure and enhance mouthfeel.


Applications:

  • Bakery: Perfect for creating the right consistency in doughs and pastries.
  • Confectionery: Used in creams, fillings, and chocolate coatings.
  • Dairy: Non-dairy creamers, fat-filled milk powder.

ICC Premium Green Hydrogenated Vegetable Fat

(SMP 39–42°C)

Fat Content

39–42%

Melting Point

39–42°C

Packaging Size

20 kg

This vegetable fat is ideal for bakery and confectionery products that require excellent texture and mouthfeel. It has a higher melting point, making it suitable for use in tropical climates while maintaining creaminess and stability. It’s perfect for chocolates, confectionery fillings, and processed dairy products.


Applications:

  • Bakery: Enhances texture and shelf-life of pastries and cakes.
  • Confectionery: Used in chocolate coatings, cream fillings, and pralines.
  • Dairy: Ideal for fat-filled milk products and whipped toppings.