Cocoa butter substitute CBS Superchoc 888

Benefits of Lauric Type Cocoa Butter Substitutes

There is no need for tempering. Substitutes crystallize immediately into a stable form, provide a beautiful gloss and flavor of the glaze, chocolate structure and gloss.

They have a melting curve similar to cocoa butter. Products based on lauric type cocoa butter substitutes have a pronounced melting sensation during use. This helps to achieve stable performance when working with glaze.

Contain a minimum amount of trans-fatty acids.

Indispensable for products with a long shelf life.

The most budgetary alternative to cocoa butter.

They help to achieve high whipping and splendor of vegetable cream.

Можно использовать в летний период. Что немаловажно при изготовлении мороженого, шоколадной глазури и плиток.

Превосходная органолептика в корпусах конфет и глазури. Это позволяет иметь “шоколадный” хруст при разламывании, формировать устойчивые корпусы шоколадных конфет, глазировать кондитерские изделия.