We specialise in individual recipes that take into account your requirements perfectly.
As Switzerland's largest producer of fats, we are the professional and high-performing supplier to the food industry. Other industrial uses of our products include the reverse duty-paid segment (above all the production of salad dressings and mayonnaises), technical applications in the chemical and pharmaceutical industry and animal feed production.
Basic requirements met
Florin AG's services start with procurement of the right starting material – the correct raw materials. As a specialist for the production of oils and fats, we meet the most diverse requests with ease – including the demand for sustainable and traceable raw materials, domestically grown oil seeds or kosher products.
Good influence on product properties
Oils, fats and margarines can all have a decisive impact on the characteristics of food – whether crispy, creamy, crunchy or smooth. They all display very different behaviours when it comes to taste, oxidation, melting and smoke point. The right recipe is therefore crucial for ensuring that the properties you require are allowed to develop, that is to say, it is imperative to define in which form and in which ratio oils and fats are refined, blended or fractionated. The melting and dropping points – that is to say the solidity of the fat at certain temperatures – can be altered in this way. The fact that many food manufacturers collaborate at a very early stage with Florin AG's developers, especially in the planning of new products, shows the significance of this impact on the properties.
An optimum solution can often only be found if the process and storage conditions of the end product are also considered along with the recipe details. Many problems cannot be perfectly solved without precise knowledge of the process conditions and approximate formulation of the end product. The processing of fats and oils is challenging – we'd be happy to assist with your project, in your premises or factory as well. This ensures that we can immediately detect critical points in the process and, in so doing, optimise the development of a tailor-made product specifically designed for you.
Know-how: the use of unhardened fats
The trans-fatty acid content of < 2% and associated use of unhardened fats, which has been law since 2009, makes compliance with the technological and sensory requirements of the most diverse applications extremely challenging.
Approach and services
An analysis of the process conditions and consideration of the other ingredients in the customer's recipe form the basis for the selection of the most suitable fat. Among other things, we take into account the crystallisation behaviour and the sensory impact on your product. The prevention of fat bloom places particularly exacting demands on the correct selection of the fats. In this sector, intensive collaboration between the parties involved is often very important in order to find the optimum solution in the shortest possible time. Our research and development department can support you with advice at your premises..
The right fat maximises the enjoyment
The broad range of bakery products requires the most diverse properties from fats. After all, the choice of the fat influences the texture, crumb structure, volume, as well as the sensory qualities of the pastry.
Approach and services
Fats used in bakery products should not have course fat crystals and should be easy to handle. The plasticity of the margarines and blends must be specially adjusted, depending on the area of use and requirements, which is why the specific crystallisation of the fats is very important alongside the choice of the suitable fats. By relying on its broad-based knowledge, Florin AG can supply you with fat blends and margarines with the required processability. Special wishes can be quickly implemented.
An obligation to deliver balanced ingredients
In the sensitive field of baby foods, it is essential to ensure the defined ratio of the fatty acids ALA, alpha-linolenic acid and LA, linoleic acid. All other fatty acids are also subject to compliance with the recommendations of the Swiss Society for Nutrition and the Swiss Federal Office for Health (BAG). Naturally we also supply allergen-free products, which comply with the latest nutritional scientific findings and are neutral in taste.
Approach and services
Every fat blend is only as good as its special composition. Florin's semi-continuous mixing plant takes this fact into account by guaranteeing the consistent mixing ratio of your product – independently of the respective production volume. In addition, the systematic layout of the Florin plant guarantees the most exacting production standards in a separate hygiene zone.
Guaranteed excellent viscosity
Oil recipes that have sufficient viscosity are demanded for fat-based marinades, in order to keep the spice additives suspended and ensure that they adhere well to the meat..
Approach and services
We know precisely which parameters are crucial for products to ensure that they have the required viscosity, even with unhardened fats.
Stability over a long period of time
The fats used for snacks and crisps have to remain stable at high temperatures for a long period of time. Fat consumption also has to be as low as possible so that the product to be fried absorbs as little oil as possible. A proportion of the frying fat has to be totally neutral in taste, with no impact on the taste of the food. Other oils can give the food a characteristic pleasant aroma.
Approach and services
The use of HOLL rapeseed oil (High Oleic Low Linolenic) or HO sunflower oil delivers healthy products that still have the required stability. 100% of our HOLL rapeseed oil is grown in Switzerland.
Our recommended vegetable fats
The use of vegetable fats to produce ice cream lower costs without compromising the sensory properties of the product. The right choice of fats also delivers nutritional and physiological benefits, as the saturated fatty acid content can be reduced..
Approach and services
We look after the right selection of fat and oil blends to help you produce perfect sensory products. Several parameters always need to be taken into account in this field of application to produce products with the right "mouth feeling". A focus on the fat fraction alone is often not really expedient.
