| Physical & Chemical Properties |
: |
| FFA as Lauric |
0.1 % max |
| Moisture and Impurities |
0.1 % max |
| Slip Melting Point |
38 - 40 Degrees C |
| Iodine Value |
2 max |
| Peroxide Value |
1 max |
| Colour(5.25 Lovibond) |
1R-10Y max |
| Saponification Value |
230 - 250 |
| SFC (NMR) % 20 Deg C |
80 min |
| 25 Deg C |
60 min |
| 30 Deg C |
28 - 35 |
| 35 Deg C |
10 -14 |
| 40 Deg C |
5 max |
| Flavor / Odour |
Bland |
| Appearance |
White |
| Description |
Choco Coat fat is a fractionated and partially or fully hydrogenated lauric based oil -Different grades of fats are available as cocoa butter substitutes for coating confectioneries- CC is partially hydrogenated refined bleached and deodorised lauric based oil- It is hard butter with excellent keep |
| INTENDED USE |
It is an excellent coating fat for biscuits – wafers- nuts- etc suitable for wide range of coating for biscuit –wafer- nuts and making of caramel and toffee |
| Details |
lauric based fat with good melting profile-Gives excellent flavour release and clean mouth feel- Does not require tempering- Ideal for cost conscious customers in cool climate- A range of melting points available to serve different climate conditions |
| STORAGE AND SHELF LIFE |
12 months |
| CERTIFICATIONS |
Halal and Kosher |
