LAURIC COCOA BUTTER SUBSTITUTE

LAURIC COCOA BUTTER SUBSTITUTE

It is completely bleached and deodorized premium fat obtained from palmkernel stearin by method of fractionation and a hydrogenation. It doesn't need tempering and it is stable at rather high temperatures. Thanks to the high content of solid fats it possesses the following qualities: convenience of removal of products from a mould, the minimum damages at removal of products from a mould, the high hardness and lack of fragility, preservation of luster in a ready-made product, excellent shrinkage and viscosity, optimum for work. It is widely used as cocoa butter substitute in chocolate production and in production of high-quality confectionery glaze for production of candies and chocolate bars. Lauric cocoa butter substitutes can be mixed with lauric based fat additives (palm kernel and coconut) in any proportions and they can be used with high quality natural and alkalized cocoa powder with fat content of 10-12% only. Lauric fats are capable to crystallize quickly, have a sharp profile of melting, don`t give tallowiness when melting.

Application:
• cosmetics industry
• for confectionery bars manufacturing
• hollow chocolate figure
• glaze for ice cream and cake cheese



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