| Free Fatty Acid (as Palmitic %) |
0.1% max |
| Moisture & Impurities (%) |
0.1% max |
| Iodine Value (Wij s) |
45 min |
| Color 5¼ cell |
2.5R/25Y max |
| Slip Melting Point (°C) |
34 – 40 |
| Solid Fat Content (%) |
: |
| 10oC |
88 – 93 |
| 20oC |
68 – 74 |
| 30oC |
30 – 35 |
| 35oC |
9 – 14 |
| Fatty Acid Composition |
: |
| C12:0 |
0.9 max |
| C14:0 |
1.5 max |
| C16:0 |
29 – 35 |
| C18:0 |
2 - 6 |
| C18:1 |
17 – 24 |
| C18:1 (trans) |
34 – 40 |
| C18:2 |
3 max |
| C18:3 |
0.5 max |
| C20:0 |
1.0 max |
| GENERAL DESCRIPTION |
CBR is non lauric non-tempered hardened and fractionated cocoa butter replacers. As a result of its superior gloss and gloss retention flavour release and heat stability the CBR is used extensively for moulding and enrobing. The mouth feel and hardness of these fats may be adapted to specific product |
| CHARACTERISTICS |
CBR based coatings do not need tempering even though they may contain up to 20% cocoa butter. It also has good compatibility with other non-lauric fats and exhibits good gloss retention |
| CHARACTERISTICS:- |
The mouthfeel and hardness of coatings containing CBRs can be adapted to specific requirements without soapy taste development during processing. It also contributes toward good eating qualities with good processing performance. |
| INTENDED USE |
It is an ideal non-lauric fat for enrobing and moulding products |
| STORAGE AND SHELF LIFE: |
12 months |
| Benefits |
Contains trans fatty acids - Consistent quality - Longer shelf life - Resistance to blooming - Halal and Kosher certified - All round coating fat for a wide product range - Good retention of chocolate flavours - Very good gloss and gloss retention - Moderate cocoa butter compatibility |
