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This is a multi-purpose hard butter commonly for confectionery appliactions. It is a replacer of cocoa butter for confectionery and wafer coatings, chocolate vermicelli, as centre-fats in candy bars, as lubricant fat system in toffees and caramels, as dairy fat replacer in ice-cream and for chocolate preparation.
Producr Spec,
FFA (% as Lauric) | 0.1 max |
SMP ( °C ) | 40-43 |
IV ( wijs ) | 2 max |
PV ( meq/kg ) | 1.0 max |
Colour | 1R max |
SFC ( % ) 20°C | 80 min |
25°C | 57-62 |
30°C | 33-36 |
35°C | 14-19 |
40°C | 6-11 |
Packing 20kg carton / 21mt per 20' FCL.
We also have other Melting points
Please contact us should you need morei nfo.