In Slovenia, the 100 % vegetable palm fat Friola and 100 % palm fat Gastronom are synonyms for quality palm fat for professional use in catering and baking industry.

Palm fat Friola and Gastronom are especially appropriate for frying and baking.

Both have good durability in high temperatures (up to 210º C), which if used correctly, enables longer use in frying and baking.

Palm fat Friola melts at 34º C, but palm fat Gastronom is refined twice and melts already at 20º C.

Both fats are packed in 20-litre steel containers with large gaps which enable practical emptying and filling.