بديل زبدة الكاكاو "CROKO U-110"
مميّزكراتين 20 كغمهدرج جزئياً؛ درجة الانصهار 36–39°م
بديل غير لوري لزبدة الكاكاو لتغطية المنتجات، دون الحاجة إلى التمبير.
Product Description
This is a hydrogenated non-lauric vegetable fat that does not require tempering. It is partially compatible with cocoa butter up to 15%.
Application
Extensively used for coating and enrobing applications.
Ingredients
Partially Hydrogenated Vegetable Fat (Palm) and Emulsifiers [492, 322(i)] *Additives are subjected to change as per customer requirement and country regulations
Physical and Chemical Characteristic
| Parameters ( at time of shipment ) | Specification |
|---|---|
| Appearance / Texture | Smooth |
| Taste / Flavour | Neutral |
| Colour (1” Lovibond Cell), Red | 1.5 max |
| Free Fatty Acids (as Oleic), % | 0.1 max |
| Moisture & Impurities, % | 0.1 max |
| Iodine Value (Wijs) | 50-53 |
| Slip Melting Point, °C | 36-39 Solid Fat Content, % |
| N20 | 71-81 |
| N25 | 54-66 |
| N30 | 34-46 |
| N35 | 12-24 |
| N40 | 3 max Cocoa Butter Replacer CROKO U-110 |
| Parameters ( at time of shipment ) | Specification Heavy Metal Characteristic** |
| Cadmium (Cd), ppm | 1.0 max |
| Lead (Pb), ppm | 0.1 max |
| Antimony (Sb), ppm | 1.0 max |
| Arsenic (As), ppm | 0.1 max |
| Mercury (Hg), ppm | 0.05 max Microbiological Characteristic** |
| Total Plate Count, cfu / g | <10 |
| E.coli, cfu / g | <10 |
| Coliform, cfu / g | <10 |
| Yeast & Mould, cfu / g | <10 **Testing done by external laboratory on yearly basis Nutrition Information Serving Size : 100 g Serving per Package: Subject to Packaging Size Average Quantity per 100g |
| Energy | 900 kcal 3700 kJ |
| Carbohydrate | 0 g |
| Total Sugars | 0 g |
| Protein | 0 g |
| Fat | 100.0 g |
| -Monounsaturated Fatty Acids | 16.7 g |
| -Polyunsaturated Fatty Acids | 3.0 g |
| -Saturated Fatty Acids | 43.1 g |
| -Trans Fatty Acids | 37.2 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |