They are used to act as a high-quality confectionery coating. They are generally non-lauric fats.
APPLICATION
The CBRs have limited tolerance to cocoa butter and can be mixed as high as 20% with Cocoa butter in formulations. Due to their structure and formulation, they stand out in terms of stability and hardness that provides the good support even at high temperatures.
Do not worry about its taste. Being non-lauric in nature it does not deliver a soapy flavor.
GUARANTEED PHYSICAL & CHEMICAL CHARACTERISTICS
| Top 1500 | Top 1600 | Top 1700 | Top 1800 | |
| Free Fatly Acid (as Pamitic acid) | 0.1% max | 0.1% max | 0.1% max | 0.1% max |
| Moisture & Impurities | 0.1% max | 0.1% max | 0.1% max | 0.1% max |
| Slip Melting Point (AOCS Cc3-25) | 33-36 Deg. C | 33-36 Deg. C | 34-38 Deg. C | 35-40 Deg. C |
| Solid fat content | ||||
| 10⁰C | 93-97 | 93-97 | 93-97 | 90-96 |
| 20⁰C | 87-92 | 85 | 87-92 | 75-85 |
| 25⁰C | 70-76 | 65-70 | 75-80 | 60-65 |
| 30⁰C | 45-50 | 35-40 | 45-50 | 37-42 |
| 35⁰C | 5 max | 5 max | 10 max | 18 max |
Packing : 20kg Cartons, 25kg Cartons and Bulk
The milk powder made out of solid milk fats that provide absolute thickness and creaminess
It is the shredded flaky coconut that is produced from fresh and matured coconuts exquisitely
These seeds originate from the plant Sesamum Indicum which is suitable for human consumption. Natural
