Raksam Ingredients

Moulding and Chocolate Coating Fats

These are partially hydrogenated, refined, bleached and deodorised fats made out of lauric oils. With excellent keeping qualities, it is bland and odourless with excellent palatability. Types of fats available: Top Cote 324, Top Cote 346, Top Cote 368, and Top Cote 380.

APPLICATION

  • Used in chocolate coatings for biscuits, wafers and nuts.
  • Well suited for non-dairy whipping creams and peanut butter.
  • Economical Cocoa Butter substitute for moulded chocolates.

GUARANTEED PHYSICAL & CHEMICAL CHARACTERISTICS

TestTop Cote 324Top Cote 346Top Cote 368Top Cote 380
 FFA (% as Lauric)0.1 max0.1 max0.1 max0.1 max
 SMP (⁰C)32-3434-3636-3838-40
 IV (WIJS)7-103-73-62 max
 PV (mEq/kg)1.0 max1.0 max1.0 max1.0 max
 Colour1R1R1R1R
 SFC(%)
 20⁰C65 mins75 mins80 mins85 mins
 25⁰C35 mins53 mins50 mins60 mins
 30⁰C9-1519-2424-2828-35
 35⁰C1-45-86-910-14
 40⁰C1 max2 max3 max5 max

Packing : Available in 20 kg Cartons, 25 kg Cartons & Bulk.

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