• It is a premium quality industrial margarine specially prepared for cake manufacturing.
• Used as a functional and less expensive butter replacement that provide both richness and stability to cake without jeopardising flavour
• Provide fewer calories per serving than solid fat.
• Rich source of heart healthy unsaturated fat.

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• It is a premium quality industrial margarine specially prepared for puff and khari manufacturing.
• Used as a functional and less expensive butter replacement that provide both richness and stability to puff and khari without jeopardising flavour
• Provide fewer calories per serving than solid fat.
• Rich source of heart healthy unsaturated fat.

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• It is a premium quality bakery shortening manufactured under controlled condition from select vegetable oils.
• Good plasticity over long temperature range which ensures good layered structure.

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• Wilshort 4900 is a Vanaspati produced from selected vegetables oils under controlled condition, making it suitable for biscuit manufacturing.
• It contributes in tenderness, richness, improved organoleptic quality of biscuits.
• It has an excellent dough binding properties.
• Its property of binding all ingredients gives good spread ratio to produce crispier and tastier biscuits.

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• An aerated bakery shortening produced from select vegetable oils under controlled conditions, using world-class technology
• Aeration makes creaming easier & it blends well with sugar flour
• Aeration with nitrogen provides high volume for light creams and long lasting freshness & colour
• A combination of seect vegetable oils, aeration and controlled process conditions ensures soft, smooth nd glossy finish to the product

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• It is a vanaspati produced from select vegetable oils under controlled conditions using world-class technology,making it suitable for biscuit, bread and bun manufacturing
• It is made from low melting and trans fat-free vegetable fats
• Specific manufacturing process contributes to tenderness, richness & improved organoleptic quality of end products
• Combination of select vegetable oils & process conditions ensures soft, smooth and glossy finish to the end products

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• Economical solution for bakers and halwai
• Suitable for biscuits, cookies, nankhatai, mathai & bundi

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• White granular vanaspati ideal for making traditional Indian sweets and savouries
• Economical solution for halwai and savoury manufacturers

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• A white granule vanaspati fortified with Vitamin A & D
• Ideal for preparation of traditional Indian sweets
• Excellent shelf life
• Prepared through the hydrogenation of high-quality refined oil
• Provides richness and aroma to food & sweets

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• Enriched with Vitamin A and D
• 17% less oil absorption than other oils
• High smoke point ensures less smoke and low evaporation, keeps the kitchen clean and reduces topping up (refined oil saving)
• Very slow increase in FFA (Free Fatty Acids) and PV (Peroxide Value) during frying than other oils
• Reaches frying temperature up to 20% faster, 10% slower cooling than other oisl (fuel saving)
• Less thickening and blackening of oil on frying resulting in 21 times more reusaibility than other oils
• Higher shelf life of fried products
• Less polymerization reduces dark deposition on frying utensils

*Under Standard Frying Conditions"

Available in:

• Enriched with Vitamin A and D
• 17% less oil absorption than other oils
• High smoke point ensures less smoke and low evaporation, keeps the kitchen clean and reduces topping up (refined oil saving)
• Very slow increase in FFA (Free Fatty Acids) and PV (Peroxide Value) during frying than other oils
• Reaches frying temperature up to 20% faster, 10% slower cooling than other oisl (fuel saving)
• Less thickening and blackening of oil on frying resulting in 21 times more reusaibility than other oils
• Higher shelf life of fried products
• Less polymerization reduces dark deposition on frying utensils

*Under Standard Frying Conditions"

Available in:

• Enriched with Vitamin A and D
• 17% less oil absorption than other oils
• High smoke point ensures less smoke and low evaporation, keeps the kitchen clean and reduces topping up (refined oil saving)
• Very slow increase in FFA (Free Fatty Acids) and PV (Peroxide Value) during frying than other oils
• Reaches frying temperature up to 20% faster, 10% slower cooling than other oisl (fuel saving)
• Less thickening and blackening of oil on frying resulting in 21 times more reusaibility than other oils
• Higher shelf life of fried products
• Less polymerization reduces dark deposition on frying utensils

*Under Standard Frying Conditions"

Available in:

• Enriched with Vitamin A and D
• 17% less oil absorption than other oils
• High smoke point ensures less smoke and low evaporation, keeps the kitchen clean and reduces topping up (refined oil saving)
• Very slow increase in FFA (Free Fatty Acids) and PV (Peroxide Value) during frying than other oils
• Reaches frying temperature up to 20% faster, 10% slower cooling than other oisl (fuel saving)
• Less thickening and blackening of oil on frying resulting in 21 times more reusaibility than other oils
• Higher shelf life of fried products
• Less polymerization reduces dark deposition on frying utensils

*Under Standard Frying Conditions"

Available in:

• Enriched with Vitamin A and D
• 17% less oil absorption than other oils
• High smoke point ensures less smoke and low evaporation, keeps the kitchen clean and reduces topping up (refined oil saving)
• Very slow increase in FFA (Free Fatty Acids) and PV (Peroxide Value) during frying than other oils
• Reaches frying temperature up to 20% faster, 10% slower cooling than other oisl (fuel saving)
• Less thickening and blackening of oil on frying resulting in 21 times more reusaibility than other oils
• Higher shelf life of fried products
• Less polymerization reduces dark deposition on frying utensils

*Under Standard Frying Conditions"

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1.Suitable for Indian conditions.Provides stability to products

2.Plasticised - smooth, without granuels or lumps, ideal for institutional users, bakeries and manufacturers of bakery products

Jubilee Red Label - For economic solution of all bakery applications

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1) Best suited for biscuits, cookies and cakes
2) Trans fat-free

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For premium biscuits, soft cookies, cakes, pies and as a filler fat

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1) Suitable for Indian conditions.Provides stability to products1

2) Plasticised - smooth, without granuels or lumps, ideal for institutional users, bakeries and manufacturers of bakery products

Jubilee Yellow Label  - For puffs, Danish pastries, Kharis and Bakar-kharis and other premium Puffs

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• A premium refined plam kernel oil for ice cream coating
• It is a clean oil which gives extended shelf life to ice cream products
• Useful in coating chocolates, toffees, biscuits & is also used in non-diary whipping cream

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• It is Premium Quality Cocoa butter substitutes.
• Useful for making high end compound chocolates.
• These are series of fats which give the compound chocolates good snappiness, excellent melting characteristics, and good flavor release.

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• Suitable for frozen desserts, chocopaste and deposited candy in confectionery
• It gives better shine to the product and a good creamy mouth feel with sharp melt profile

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• Chocolate Spread and paste
• Useful in wide applications of Cookies filling , eclairs filling, chocolate spreads & pastes
• It will remain soft and spreadable over wide range of temperature and avoid any oil separation in applications

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• These are Coating Fats
• Useful in coating chocolates, toffees, biscuit & to use in nondairy whipping cream

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• Coating Fats & Creaming fats
• It has wide application in filling & coating of biscuits & wafers

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• It is Cocoa Butter Replacer
• Useful for chocolate molding, coating & enrobing purposes
• Willarine series of CBR will impart excellent gloss retention and sharp meltdown to the product

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Available in:

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