Lauric based cocoa butter substitute that fully replaces cocoa butter in chocolate recipe. It is made from non-GMO vegetable fat and low trans or no trans options are available. It is non tempering fat that is exhibits rapid crystallisation and fast flavour release. There are options suitable for moulding, enrobing, panning, filling, barrier fat and non-dairy creamer.
COCOA BUTTER REPLACER
An alternative option for non-temper compounds. It is moderately compatible with cocoa butter to achieve a rich chocolaty flavour. It displays good stability against fat migration, high elasticity and resists cracking. There are options suitable for moulding, enrobing, panning, filling and as a barrier fat.
CONFECTIONARY FILLING FAT
Both lauric and non-lauric options are available for the production of centre filling for pralines and chocolates. A tasty filling with the right texture, flavour and eating pleasure can be achieved.
Suitable for production of chocolate spread, hazelnut spread, peanut spread and chocolate dip. Provides good spreadability, smoothness and glossiness to finished product. Exhibits stability against oil separation.