|
 |
 |
TOTALITE, WILCHOC |
Wilchoc SP
COCOA BUTTER EQUIVALENT
General Description:This product is a mixture of various non-lauric vegetable fats, which are specially selected, carefully fractionated and are refined thoroughly to resemble cocoa butter for all chemical and physical characteristics.
Cocoa butter equivalent Wilchoc
- Mixed in any ratio with cocoa butter
- Do not cause softening when blended with cocoa butter
- Physic-chemical properties fully comply with the best grades of natural cocoa butter
- Mixtures of Wilchoc and cocoa butter provides the optimal "working strength"
- Crystallization and the nature of melting and freezing like cocoa butter
- Fatty acid and triglyceride composition is identical to the best varieties of cocoa butter
- "Behave" during tempering as natural cocoa butter, providing a good and sufficient compression during forming.
Wilchoc has a similar cocoa butter triglyceride composition.
Full compatibility Wilchoc and cocoa butter makes it possible to use in the manufacture of low fat cocoa powder (10-12%), cocoa powder fat 20-22%, as well as cocoa liquor and cocoa butter.
The products derived from cocoa butter equivalents Wilchoc can apply the same amount of milk fat, as well as in milk chocolate on cocoa butter.
The main advantages Wilchoc are as follows:
- It is possible to replace cocoa butter included into recipe to produce a product only on cocoa powder and cocoa butter equivalents;
- Requires no recipe completion;
- Provides a high quality product on existing equipment;
- Good compatibility with the milk fat. Without smell and taste allow to produce milk chocolate masses of better quality, identifying all the flavor of milk chocolate;
- Consistent quality;
- Better preservation of light (less likely to bloom);
- Usage of Wilchoc for obtaining the required characteristics of various finished products;
- Can be used to make shells and fillings, ensuring compatibility of systems of fat in the filling and shell.
Specifications
Physic-chemical parameters |
|
Free fatty acids (palmitic) |
0.1% max |
Moisture and impurities |
0.1% max |
Iodine value (Viys) |
33–36 |
Melting Point,˚ C |
33-36 |
Solid Fat Content |
|
20˚Ñ |
72-77 |
25˚Ñ |
62–67 |
30˚Ñ |
45–50 |
35˚Ñ |
5 Max
|
Storage
Product should be stored in original container in a cool, dry place at temperatures not above 20 ° C and relative humidity of 80%. The product should not be exposed to direct sunlight or near materials with strong odor. Storage term is 12 months.
Packing
The product is packed in a corrugated box with a plastic bag, Net weight 20 kg.
|
