COCOA BUTTER SUBSTITE - SCBS002
Specifications
- Brand
- STARTED
- Origin
- Hong Kong
COCOA BUTTER SUBSTITE - SCBS002 is a Food & Beverage product. Key specs — Brand: STARTED; Origin: Hong Kong.
Product Description
Coating and Filling Fats/SCBS002
Recommended application:
Coating compound chocolate for biscuits, cakes, etc.
Enrobing chocolate wafers.
It is produced from hydrogenated palm kernel fraction under the most sanitary conditions.They are total cocoa butter replacers and referred to as Cocoa Butter Substitute (CBS).It has excellent texture rigidity to complement the enrobed centre without flaking off.
STARTED INTERNATIONAL TRADE Coating and filling fats(for biscuits, cakes; enrobing chocolate wafers) | |||
Slip melting point | 40-42℃ | 34-36℃ | |
Free faty acids | Max. 0.1 % | Max. 0.1% | |
Saponinification Value | 240-250 | 240-250 | |
Color(Iovibond 5 1/4 cell) | 1 red | 1 red | |
Moisturer&impurities | Max.0.05% | Max. 0.05% | |
Iodine value(wijs) | Max. 3.0 | 5-10 | |
Solid fat content9SFC) | 10 ℃ | 93-95 | 92-95 |
(IUPAC1.150)NMR | 15 ℃ | 91-94 | 89-92 |
20 ℃ | Min. 82 | 74-80 | |
25 ℃ | 60-70 | 45-55 | |
30 ℃ | 30-40 | 15-25 | |
35 ℃ | Max.15 | 2-5 | |
40 ℃ | Max. 7 | Max.1 | |
Packing | Packed in 20 and 25 kgs poly lined carton boxes with inner plastic lining. | ||
Loading quantity | 720-800 cartons of 25 kgs/20FCL(21.04mts) | ||
Storage | Productsshould be kept in a cool and dry environment below 28 0C and at a humidity below 60 %.They should be kept tightly sealed or used totally when the plastic liner is exposed. | ||
