Cocoa Butter Substitute

Cocoa Butter Substitute (CBS)

COCOA BUTTER SUBSTITUTE (CBS)

Our Cocoa Butter Substitute (CBS) is a high-performance fat based on Hydrogenated Palm Kernel Stearin. Engineered for excellence in the confectionery industry, it provides a superior alternative to traditional cocoa butter in compound moulding, panning, and enrobing. It ensures an exceptional glossy finish and a clean snap for biscuits, wafers, and chocolate coating bars.

Ingredient: Hydrogenated Palm Kernel Stearin.
Status: Non-GMO, Allergen-Free.
ORGANOLEPTIC PARAMETERS
AppearanceUniform color, excellent hardness quality
Flavor & AromaExcellent mouth feel and superior melting characteristics
Melting ProfileSharp melting point for optimal confectionery performance
Allergen StatusDoes not contain any allergen components
APPLICATION & LOGISTICS
Intended UseCompound moulding, panning, enrobing, chocolate coating for biscuits, wafers and bars.
Packing15 kg and 20 kg Bag-in-Box (Food grade). Custom packing available on request.
StorageStore in an odor-free, cold and dry place at ambient temperature.
Shelf Life12 Months from production date.

For bulk industrial supply or custom melting profile requirements:

REQUEST A QUOTE