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    Cocoa Butter Substitute

    • Supply TypeManufacturer, Exporter, Supplier, Retailer
    • Preferred Buyer Location All over the world

    We are recognized as the staggering Cocoa Butter Substitutes Supplier in India. The Cocoa Butter Substitute offered by us is widely demanded by the national as well as international clients due to....
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    Company Information

    • calendar Member Since 16 Years
    • building Nature of Business Retailer
    • Year of Establishment 2009

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    We are recognized as the staggering Cocoa Butter Substitutes Supplier in India. The Cocoa Butter Substitute offered by us is widely demanded by the national as well as international clients due to the unmatched quality and unsurpassable freshness. The Organic Cocoa Butter Substitute is also the foremost choice of the clients due to the efficacy in respective application and availability in various grades. Application Cocoa Butter Substitute (CBS) is an improved premium grade cocoa butter substitute made from the hard fraction of lauric oil. It is used by confectionery manufacturers for molding of chocolate flavored and pastel compounds, and is also ideal for making chocolate caramels, chewing candies and as a partial replacement for dairy butter in butter scotch. CBS with its specially tailored solid fat content demonstrates excellent sharp and complete melting at body temperature to give a satisfying cooling sensation in the mouth. CBS displays good shrinkage for good mould release, is hard and brittle in ambient temperature and its glossiness imparts shine to the bar. It is important to use a fat with high solid contend at 25º to 30ºC to maintain structural rigidity in the confectionery product. However the solid fat content must decrease rapidly between 30º to 40ºC. If the fat has a very high solid 35º to 40ºC human body heat cannot melt the fat completely, resulting in a waxy sensation in the mouth when consumed. In molded goods, it is important to ensure that all the fat melts completely at body temperature. Such is the case with CBS. Chemical and Physical Characteristics

    • Free fatty acid (as Lauric) 0.1% max
    • Moisture and impurities 0.1% max
    • Iodine value 1 max
    • Slip Melting Point Deg C 33.5 – 35.5
    • Colour (5¼ inch Lovibond Cell) 1.0 R + 10 Y max
    • Saponification Value 230 – 250
    Solid Fat Content by NMR % @ 100C 96 – 98
    • 15oC 95 –97
    • 20oC 95 –97
    • 25oC 87 –91
    • 30oC 45 –48
    • 35oC 2.5 – 3.5
    • 40oC 0 max
    Packaging CBS is moulded in polyethylene lined cartons of 20 kg nett. Storage It is essential that CBS is stored in the original packing in a cool and dry place. It should not be exposed to direct sunlight or bright daylight. Shipment 20ft Dry containers can hold 1000 cartons equivalent to 20 metric tons nett 20ft Refer containers can hold 800 cartons equivalent to 16 metric tons nett Shelf Life 24 months from date of production if stored as per storage instructions above.


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