Product Description:
CBE a cocoa butter equivalent which is made entirely from vegetable fat by way of sophisticated fractionation processes. It is bland in taste and flavor.

Advantages of CBE:
As a Cocoa Butter Equivalent, is very similar to cocoa butter in chemical and physical characteristics and therefore shows excellent compatibility with cocoa butter. It can replace cocoa butter at any ratio.
is designed to provide excellent snap behavior, sharp melting characteristics and strong heat resistance to chocolate products. Furthermore, it also gives excellent gloss retention and fat bloom resistance.
Since the raw material used in its production is non-lauric in nature, there should be no fear of soapy taste from hydrolysis because its free fatty acids are of the C 16 and C 18 type.

Technical Specification:
Moisture and Impurities 0.1%Max.
Free Fatty Acid (as Oleic Acid) 0.1% Max.
Iodine Value (Wijs) 31-37
Slip Melting Point (°C) 32-35
Colour (Lovibond 5.25" cell) Red: 2.5 Max.

Typical Solid Fat Content by Bruker p-NMR (%):
20°C 73
25°C 60
30°C 44
35°C 3