Butter substitute - Import export

The EFKO company produces lauric and non-lauric cocoa butter substitutes. ZMK lauric type - non-tempered substitutes for cocoa butter, intended for the production of hard and fragile confectionery glazes, candy bodies and hollow figures. "Ecolad" of non-lauric type - cocoa butter substitutes obtained by the "dry" fractionation method. They are intended for the production of a wide range of confectionery glazes: from hard to plastic.

With a wide range of origins and compositions, PACS supplies milk powders and dairy derivatives, such as cheese, butter and/or economic substitutes for the industrial food sector, at an international level, of high quality and nutritional value. • Salted and unsalted butter Presentation: Block Net unit weight: 25Kg • Margarine made with vegetable oil • Medium -Fat • Butter substitute (SOFT FAT) For more information about our products or distribution, please consult our sales team. We will be pleased to serve you and present you with options adapted to your requirements.

With a wide range of origins and compositions, PACS supplies milk powders and dairy derivatives such as cheese, butter and/or economic substitutes for the industrial food sector, at an international level, of high quality and nutritional value. Instant Dairy Products • Instant Fat Filled Milk Powder (with vegetable fat) • Instant full cream millk powder • Instant skimmed milk powder Regular Dairy Products • Whole Milk Powder • Fat filled milk powder • Full cream milk powder • Skimmed milk powder • Sweet whey powder Available formats: Sachets / pouches / Kraft paper bag 25 Kg. For more information about our products, customised packaging and/or distribution, please consult our sales team. We will be pleased to serve you and present you with options adapted to your requirements.

Soya is one of the oldest cultivated plants. The history of cultivation of this culture is estimated at least five thousand years. This is the most common thing among legumes and oilseeds. It is widely used as food, feed and technical culture. They make butter, milk and milk substitutes, flour. Soybean oil makes up about 30% of the world's vegetable oils. Soy flour is used as a protein supplement. The popularity of edible soy is due to the following characteristics high productivity; very high (up to 50%) protein content the presence in the composition of B vitamins, iron, calcium, potassium, essential amino acids and essential polyunsaturated fatty acids (linoleic and linolenic); the possibility of preventing osteoporosis and cardiovascular disease; Due to all that, soy is often used as an inexpensive and useful substitute for meat and dairy products, and not only by people with low incomes, but also by people who refused on meat for any reason or for example, vegetarians.