Characteristics: * Brown color, flour form, Mixture of carbohydrates, lipids and natural proteins of plant origin * It contains between 8-11% of fat necessary for its subsequent use unlike cake de-oiled with hot solvent * The cake is obtained at Dekel oil following a cold process. this process allows it to retain its natural qualities and to contain more of the fat necessary for its subsequent use. What is Contrary to Competitors where the PKC is solvent deoiled and heated for solvent recovery. Humidity = less than 6% Gross material = fat less than 8%
Palm kernel oil, palm kernel cakes, cocoa.
Mixed cashew, ww320, borma/unpeeled cashew, partly peeled cashew, cashew nut testa, palm kernel cake (pkc), palm kernel expeller (pke).
Cotton seeds, coffee, cocoa, raw cashew nut, palm kernel, shea nut and butter.
