Cocoa butter substitutes Caprolade
Substitute for cocoa butter "CAPROLAD" CBR No. 8
PRODUCT SPECIFICATION
Substitute for cocoa butter “CAPROLAD” CBR No. 8
according to TU U 10.4-36617706-004: 2019
General description:
This fat is obtained from different types of vegetable oils and fats by changing the fatty acid composition with further purification and deodorization.
Application area: in the confectionery industry for the replacement of cocoa butter in the production of confectionery glaze, candy shells, fatty fillings for wafers. It is well combined with other fats, which are part of the fillings.
Usage advantages:
– compatible with cocoa butter and milk fat, which makes it possible to use a variety of recipes to confectionery products, the use of different types of cocoa powder and dairy products;
– confectionery fat allows you to create a finished product with high taste benefits and stability throughout the shelf life;
– has a high crystallization rate, which allows to optimize the cooling and structuring time of confectionery products and increase the productivity of technological lines;
– provides the formation of strong, well-preserved shape of products;
– contributes to the microbiological purity of the product;
– increases the terms of sale of finished products, due to the high oxidative stability.
Ingredients: Sunflower and palm oil and its fractions, refined, hydrogenated, deodorized, emulsifier (E471, E 492), antioxidant E320, E321.
Organoleptic indicators:
Consistency: homogeneous, solid, ductile.
Color: from white to light yellow.
Taste and smell: pure taste characteristic of a fats, without a foreign taste and smell.
Transparency: transparent in molten form
Physico-chemical indicators:
|
Indicator, units of measurement |
Values |
|
Melting point, оС |
35-38 |
|
Mass fraction of solid triacylglycerides, % at a temperature of 10 ⁰С at a temperature of 20 ⁰С at a temperature of 30 ⁰С at a temperature of 40 ⁰С |
85-95 70-75 35-45 to 3 |
|
Hardness according to Kaminsky, g / cm |
840-900 |
|
Acid number, mg KOH / g, not more than |
0,2 |
|
Peroxide value, mmol ½ O mmol / kg, not more than |
1,0 |
|
Mass fraction of fat,%, not less than |
99,8 |
|
Mass fraction of moisture and volatiles,%, not more than |
0,2 |
|
Mass fraction of nickel, (mg / kg), not more than |
0,5 |
|
Mass fraction of trans isomers of oleic acid,%, not more than |
50-55 |
|
Energy value, kcal / 100g |
898 |
Packaging:
Fat is packed in cardboard boxes, which are lined with food-grade plastic bags.
Net weight is 20 kg. It is possible to pack in another container or leave in liquid form, in bulk
Warranty period of storage:
-20…0 18 months
+1…+4 13,5 months
+4…+10 12 months
+10.+15 10,5 months
+15.+20 9 months
Substitute for cocoa butter "CAPROLAD" CBR No.10
PRODUCT SPECIFICATION
Substitute for cocoa butter “CAPROLAD” CBR No.10
according to TU U 10.4-36617706-004: 2019
General description:
This fat is obtained from palm kernel oil by the method of changing the fatty acid composition with further purification and deodorization.
Application area: in the confectionery industry for the production of confectionery glaze based on low-fat cocoa powder, colored glaze and sweets, fatty fillings for wafers.
.
Usage advantages:
– Cocoa butter substitute allows you to create a finished product with high taste and stability throughout the shelf life;
– has a high crystallization rate, which allows to optimize the cooling and structuring time of confectionery products and increase the productivity of technological lines;
– provides the formation of strong, well-preserved shape of products;
– contributes to the microbiological purity of the product;
– increases the terms of sale of finished products, due to the high oxidative stability.
Ingredients: palm kernel oil, antioxidant E320, E321.
Organoleptic indicators:
Consistency: homogeneous, solid, ductile.
Color: from white to light yellow.
Taste and smell: pure taste characteristic of a fats, without a foreign taste and smell.
Transparency: transparent in molten form
Physico-chemical indicators:
|
Indicator, units of measurement |
Значения |
|
Melting point, оС |
38-42 |
|
Mass fraction of solid triacylglycerides, % at a temperature of 10 ⁰С at a temperature of 20 ⁰С at a temperature of 35 ⁰С at a temperature of 30 ⁰С at a temperature of 40 ⁰С |
80-86 60-64 30-36 8-16 tо 8 |
|
Acid number, mg KOH / g, not more than |
0,2 |
|
Peroxide value, mmol ½ O mmol / kg, not more than |
1,0 |
|
Mass fraction of fat,%, not less than |
99,8 |
|
Mass fraction of moisture and volatiles,%, not more than |
0,2 |
|
Mass fraction of nickel, (mg / kg), not more than |
0,5 |
|
Mass fraction of trans isomers of oleic acid,%, not more than |
2-5 |
|
Energy value, kcal / 100g |
898 |
Packaging:
Fat is packed in cardboard boxes, which are lined with food-grade plastic bags.
Net weight is 20 kg. It is possible to pack in another container or leave in liquid form, in bulk
Warranty period of storage:
-20…0 18 months
+1…+4 13,5 months
+4…+10 12 months
+10.+15 10,5 months
+15.+20 9 months