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ULTRA CHOCO |
ULTRA CHOCO is a lauric cocoa butter substitute, derived from palm kernel stearine under the most selective conditions of fractionation and hydrogenation processes.
ULTRA CHOCO is a non-tempering fat, and is remarkably stable at relatively high temperatures. With its high solids content it possesses: excellent mould release, excellent hardness, excellent gloss and gloss retention, good flavor release, excellent shrinkage.
ULTRA CHOCO is an excellent substitute for cocoa butter in compound chocolate for moulding, panning and enrobing. It is suitable for use in chocolate coating for biscuits, wafers and chocolate coating bars.
Technical characteristics
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Specification |
Method |
Free Fatty Acids (palmitic) |
0,1% max |
AOCS Ca 5a - 40 |
Moisture & impurities |
0,1% max |
AOCS Ca 2c - 25 |
Slip melting point |
33,5 – 35,5 °Ñ |
AOCS Cc 3 - 25 |
Color (Lovibond) |
1R max |
AOCS Cc 13e - 92 |
Solid Fat Content |
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IUPAC 2.150a |
10 °Ñ |
96 min |
20 °Ñ |
95 min |
25 °Ñ |
88 min |
30 °Ñ |
48 max |
35 °Ñ |
5 max |
40 °Ñ |
0 |
Packing
Product is packed in 20 kg net weight cartons lined with polyethylene bags.
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