بديل زبدة الكاكاو "CHOCFAT S380"

كراتين 20 كغمزيج دهون لورية؛ درجة الانصهار 38–40°م

لتغطية البسكويت والويفر والمكسرات، مع إبراز النكهة وملمس لطيف في الفم.

Product Description

This is a hydrogenated lauric fat with good melting profile. It gives excellent flavor release and clean mouthfeel. Does not require tempering.

اطلب عرض سعر

Application

Highly recommended for coating of biscuits, wafers and nuts. Can be effectively used as center fillings for sweet confectioneries, sandwiched biscuits and wafers.

Ingredients

Fully-Hydrogenated Vegetable Fats (Palm Kernel), Vegetable Oil (Palm Kernel) and Emulsifier [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	White
Taste / Flavour	Neutral
Colour (5.25” Lovibond Cell), Red	1.5 max
Free Fatty Acids (as Lauric), %	0.1 max
Moisture & Impurities, %	0.1 max
Iodine Value (Wijs)	2-5
Slip Melting Point, °C	38-40 Solid Fat Content, %
N20	80 min
N25	56-65
N30	25-33
N35	12 max
N40	5 max Cocoa Butter Substitute CHOCFAT S380
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	2.7 g
-Polyunsaturated Fatty Acids	0.4 g
-Saturated Fatty Acids	96.8 g
-Trans Fatty Acids	0.1 g
Cholesterol	0 mg
Sodium	0 mg