Fats and oils

Always present in the kitchen, their careful and skillful combination is one of the secrets of the extraordinary variety of taste experiences of our treats.

Ingredient

Fats or lipids, along with carbohydrates and proteins, are the three fundamental macronutrients for our body. Unlike micronutrients (vitamins and minerals), they are present in our diets in large quantities to supply us with energy.

We generally consume either animal fats, coming from animal products such as meat, fish, eggs as well as milk and its derivatives, or vegetable fats, coming from fruits, oil-containing seeds, legumes, and cereals.

In the preparation of our Kinder recipes, we mainly use vegetable fats, such as oils, fats and cocoa butter, while cow milk fat (butter) is the only fat of animal origin. No Kinder recipes uses hydrogenated fats.

Kinder selection

One of the secrets to the taste and texture that make our products delicious and different from one another, is in the constant study that goes into finding the right balance among fats that are naturally present in our ingredients, like milk, cocoa and hazelnuts, and the ones we expertly add.

Our experts carefully study this equilibrium when creating our recipes and investigate the best way to combine the various properties of different fats to make our fillings extra creamy for some products, or to create crisp and crunchy products or to create products that are especially spongy and soft.

These careful combinations are also effective in blending our ingredients and their flavours together and so create the taste we are looking for. The delicate touch of a fat can enhance the taste of other ingredients, making the whole experience more refined for our palate. The goal behind all this patient work is simple: achieving that perfect harmony between texture and taste, that is so dear to those who love our recipes.