Chocolates & Confectionery
>> Cocoa Butter Substitutes (CBS)
These are lauric based, hardened, non tempered fats with not more than 0.5% trans fat. They provide good elasticity, gloss retention and fat crystallization at lower viscosities. These fats are not compatible with cocoa butter and may only be used in formulations with very low content of cocoa butter.
Our products in this category are
| Sub Applications | Products | Characteristics | Pack Size |
CBS in Moulded Chocolate Compound
Biscuit / Wafer Coating Fat |
IFFCO PRO CBS NH 100 | Zero trans CBS. | 20 kg carton |
| IFFCO PRO PSCO 32 | Lauric based premium quality CBS. Heat resistance. Bloom free superior shrinkage for good mould release. Imparts glossiness | 20 kg carton | |
| IFFCO PRO SCO 35 | Lauric based coating fat. Steep melting profile imparts excellent mouth feel. Quick forming. Does not flake off when bitten. | 20 kg carton | |
| Enrobing, Biscuit /Wafer Coating | IFFCO PRO SCO 37 | Lauric based coating fat. Good elasticity. Excellent gloss retention. | 20 kg carton |
Compound Chocolate Toffee Filling |
IFFCO PRO ICMP 12 | Low trans lauric based fat. Excellent melting profile. | 20 kg carton |
Toffee Fats and Spread Fats
| Sub Applications | Products | Characteristics | Pack Size |
Toffee Filling |
IFFCO PRO ICMP 12 | Low trans lauric based fat. Excellent melting profile.
|
20 kg carton |
Soft Filling, Spread Fat |
IFFCO CFF 100 | Emulsified soft filling fat. Trans free. | 20 kg BIB |