REPORT OF ANALYSIS :-
Free Fatty Acid : 1.60%
Peroxide Value,meg/kg : 1.93
Moisture,% : 0.088%
Iodine Value (WIJ,S) : 35.4
Slip Melting Point,C : 34.6
Saponication Value : 193.9
Unsaponifiable Matter,% : 0.32%
Refractive Index : 1.456
REPORT OF QUALITY :-
Flavour : Meeting Standard
Colour : Meeting Standard
Free Fatty Acid : 1.75 max
Peroxide Value meg/kg :4 max
Moisture :0.25% max
Iodine Value : 32 39
Melting Point : 32 35 Deg c
Blue Point : 0.1 max
Saponication Value : 188 198
Unsaponifiable Matter : 0.5% max
Refractive Index at 40 : 1.456 1.459
Source:-
Cacao Butter is the edible fat that is naturally present in Cacao Beans and is extracted from the same. It is also called theobroma oil and is a pale yellow, edible vegetable fat packed with antioxidants.
About our Cacao Butter:-
Ours is pure, raw, unrefined,edible grade butter Imported from Malaysia . It has a beautiful light aroma of chocolate.
It contains many naturally occurring High Antioxidants.
Ingredients :- Raw Cocoa Butter ( Theobroma Oil )
How to use:-
Use to make chocolates and desserts.
Replace butter in cakes resulting in a lower fat healthier
dessert
Can substitute for gelatin in desserts.
Use in cosmetics, moisturizers, body care products
Disclaimer :-
Butters may arrive in liquid form due to summer temperatures, please refrigerate to restore to original state
The above specification applies to an average sample
Origin : Malaysia
Packing : 25kg net in poly lined Corrugated carton box.
Application : Chocolate, Pharma,etc.
Shelf Life : 24 months from production date.
Storage : below 20 deg C, Relative Humidity below 60%, in clean dry well ventilated area away from sunlight.
Excellent Quality African Origin Cocoa Butter available - Price 7.5 USD per Kg (FOB) Loading Port - Lagos, Nigeria
Color : Yellow & Brown Type : Cocoa Liquor Processing Type : Raw Packaging Terms : Box Form : Solid
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
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Services: Distrubution and logistics
Supplier: Cocoa beans, cocoa butter, cocoa powder
Supplier: Cocoa beans, cocoa nibs, cocoa butter, cocoa cake, cocoa powder
Supplier: Cocoa powder, cocao butter
Supplier: Cocoa beans, cocoa liquor, cocoa powder, cocoa butter
