Imported products of CBE, BBS, CBR


We import world-known series of CBE, CBS and CBR produced by Wilmar International company


Cocoa butter equivalent (CBE)

CBE is a blend of palm and exotic vegetable fats, which were specially selected, fractionated and carefully refined to resemble cocoa butter in all chemical and physical parameters. We distribute WILCHOC CBE series of fats, which are fully compatible with cocoa butter and share the similar crystallization and melting profile. They impart strong heat resistance and excellent melting characteristics to various types of chocolate products. WILCHOC is ideal for chocolate confectionery. It can replace cocoa butter completely or partially.

Cocoa butter lauric based substitute (CBS)

Lauric based cocoa butter substitute (CBS) is manufactured under selective conditions of refined, bleached, deodorized, and hydrogenated process. It is an excellent substitute for cocoa butter in confectionery coatings and shaped confectionary products. The hardness of the product is significantly higher than most of analogues. It is characterized by a neutral taste, increased heat resistance and good stability against oxidation. We distribute ULTRA CHOCO and WILKOTE series of CBS. ULTRA CHOCO is an ideal fat to be used for moulded bars, enrobed/coated, and panned product applications. WILKOTE is widely used in bakery and confectionery applications such as cream filling in biscuit, wafers, caramel and vermicelli.

Cocoa butter non-lauric replacer (CBR)

Non-lauric cocoa butter replacer (CBR) derived from fractionated and hydrogenated palm oil. We distribute the WILLARINE CBR series which can replace cocoa butter at a 20% level. Having a high solid content, it imparts excellent stability to both chocolate and confectionery coating at higher temperature. WILLARINE does not impart soapy after taste. It is an ideal non-lauric and non tempering fat for coating. CBR provides easy handling in production process, good gloss of finished product, long shelf life and resistance to bloom


Specification Cocoa butter equivalent (CBE) Cocoa butter lauric substitute (CBS) Cocoa butter non-lauric replacer(CBR)







  SP SS 340 360 380 500 600 700 800
Moisture & Impurities, % max. 0,1 0,1 0,1 0,1
Melting point, °C 33-42 33,5-35,5 34-36 36-38 38-42 33-36 33-36 34-38 35-40
Free fatty acid (as Lauric acid), % max. 0,1 0,1 0,1 0,1
SFC at 20 °С, % 72-77 70-75 95 70 72 80 87-92 80-85 87-92 75-85
Iodine value, Wijs 33-36 33-36 max. 1 г I2 / 100 г 4-8 7 max. 4 max. 50-55 50-55 55-60 50-55


Key disadvantages of cocoa butter:

  • High price and willingness to quality changes;
  • Instability of its structure and properties;
  • The requirement of special tempering conditions in order to receive a stable crystal structure;
  • Unstable gloss of chocolate products;
  • The complexity of the technological process of chocolate products manufacturing with cacao butter usage.


Key advantages of cocoa butter equivalents:

  • Provide good taste and gloss to products;
  • Have a triglyceride composition similar to cocoa butter;
  • Make the milk chocolate more hard, brittle and crispy;
  • Increases resistance to fat bloom and shelf life of the finished product;
  • Reduces the cost of the finished product