Cacao Butter Substitute

Cocoa butter substitute - vegetable butter that is used in the confectionery industry for partial or complete replacement of natural cocoa butter. Unlike cocoa butter equivalents, it is similar in physical measures, however, is completely different in acid composition.

Description

Fat content %
from 10-12- to 20-22
Ash content %:
max. 10
Moisture % :
max. 4.5
Standard plate
count (cfu/g):
max. 5000
Active lipase:
negative
Aflatoxin B1(ppb):
2
Origin:
Ghana and Ivory coast main crop beans
certificate
certificate