Coating fat is produced from Palm Kernel Oil, it is an optimal solution of specialty fats for making confectionery, bakery coating, compound chocolate, filling, centers for biscuits, caramels, dairies, and nougat.
Shelf Life: 24 (Twenty-Four) months from the date of filling.
Optimum Storage Conditions: Stored in a dark indoor area within the recommended temperature below 30°C, away from direct rain and sunlight.
Stuffing: In 20′ FCL=21 MT.
