Lauric Type Cocoa Butter Substitutes
The product is used in the production of glaze, tile, complex chocolate products, and other food products.
Organoleptic characteristics
Consistency - solid
Color - white
Smell and taste - impersonal, without foreign smells and tastes
Physicochemical parameters
Fat content - not less than 99.9%
Moisture content - not more than 0.1%
Free fatty acid content - not more than 0.1%
Melting point - 33.5-35.5°C; 36-39°C
Peroxide value - not more than 1 millieq/kg
Storage conditions
Store at a temperature not exceeding 18°C
Best before date
12 months from date of manufacture
Package
The cocoa butter substitute is packed in a corrugated box with a polymer liner bag. The net weight of the product is 20 kg.
Country of origin
Russian Federation
