COCOA BUTTER SUBSTITE - SCBS002

Quantity Order:

STARTED INTERNATIONAL TRADE the manufacturer, producer, wholesaler and seller of palm, coconut and cocoa based products, sell food ingredients FIT FOR bakery, biscuists, confectionery and chocolates, ice cream, dairy, beverage, has established the plant in China mainland, Indonesia and Malaysia.

Coating and Filling Fats/ SCBS002

Recommended application:
Coating compound chocolate for biscuits, cakes, etc.
Enrobing chocolate wafers.

It is produced from hydrogenated palm kernel fraction under the most sanitary conditions. They are total cocoa butter replacers and referred to as Cocoa Butter Substitute ( CBS) . It has excellent texture rigidity to complement the enrobed centre without flaking off.

STARTED INTERNATIONAL TRADE
Coating and filling fats( for biscuits, cakes; enrobing chocolate wafers)
Slip melting point 40-42degree 34-36degree
Free faty acids Max. 0.1 % Max. 0.1%
Saponinification Value 240-250 240-250
Color( Iovibond 5 1/ 4 cell) 1 red 1 red
Moisturer& impurities Max.0.05% Max. 0.05%
Iodine value( wijs) Max. 3.0 5-10
Solid fat content9SFC) 10 degree 93-95 92-95
( IUPAC1.150) NMR 15 degree 91-94 89-92
20 degree Min. 82 74-80
25 degree 60-70 45-55
30 degree 30-40 15-25
35 degree Max.15 2-5
40 degree Max. 7 Max.1
Packing Packed in 20 and 25 kgs poly lined carton boxes with inner plastic lining.
Loading quantity 720-800 cartons of 25 kgs/ 20FCL( 21.04mts)
Storage Products should be kept in a cool and dry environment below 28 0C and at a humidity below 60 % . They should be kept tightly sealed or used totally when the plastic liner is exposed.

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