WELCOME TO : SC EUROCAS SRL

Chocolate compound coatings, Chocolate compound decorations, Chocolate compound sticks - chocolate replacers based on vegetable fats, available in three alternatives of cocoa content: dark, milk and white compound coatings - supplied in small pieces, for “bain Marie easy to melt purpose - perfect cake covering coatings - fluid melted consistency, for fast and optimal coverage effect - shiny coating effect, enhanced when oil is added - wide applications range, from cake coating to ganache (cold or warm) procedure, in combination with the Eurocas non dairy creams

Ready to use creams - Rhapsody creams - ready to use pastry & confectionery creams - bake and freeze/thaw stable ready to use creams - wide band applications, from craft production with manual piping bags to industrial production on automatic pastry make-up lines - smooth structure and exquisite taste - ready to use creams available in the most wanted flavors: vanilla, chocolate, hazelnuts, caramel, coffee, coconut, sour cherry.

Cream margarine - Bake in Clean label dough spreadable fat: - without hydrogenated fats - without preserving agents - only with natural color agents - with natural butter flavor (on request) - gives smooth structure and longer freshness to the final baked goods.

Cream margarine - Superio Top quality cream margarine, for all kind of exquisite confectionery creams: • with high whipping capability • cream margarine with fresh mouth feeling after consumption, due to low melting point of the special vegetable fats, included in the Superio recipe • smooth and stable cream structure • maximum volume and fine texture.

Cream margarine - Fineo Clean label cream and dough margarine: • cream margarine without hydrogenated fats • without preserving agents • only with natural color agents • with natural butter flavor (on request) • cream margarine with good whipping capability, for good quality cream production, high quality aerated cookies, smooth sweet dough specialties or fine toast bread production.