Bread
 

We offer a range of fats with various melting points for different types of breads. These fats can help starch to retard staling, prolong freshness and extend shelf life by homogenizing the various ingredients. Make soft, moist and good flavor breads with us, explore our Shortfat Series, flavored shortenings and margarines below.

Our Non-Flavored Shortenings

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Our Flavored Shortenings and Margarine

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Get in touch with the AMEA team