Cocoa Butter Substitute
Cocoa Butter Substitute
For confectionery compounds, we are offering two range of fats which are compatible with cocoa butter that help you meet consumer demands and different flavor profiles for compounding and coating.
Cfat - 35
Excellent mouth feel, flavour & steep melting curves
Specification
SMP : 33 - 35 ℃
Colour : 1R 10Y
IV : 1 max
FFA : 0.1%
M & I : 0.1%
Packaging
25 KG poly-lined corrugated cartons
Widely used in : High quality chocolate compound and coating
Cfat - 32
Very good mouth feel, flavour & unique melting characteristics
Specification
SMP : 32 - 35 ℃
Colour : 1R 10Y
IV : 2 max
FFA : 0.1%
M & I : 0.1%
Packaging
25 KG poly-lined corrugated cartons
Widely used in : High quality chocolate compound and coating
