Cocoa Butter Substitute (CBS) (lauric compound coating fat)
Lauric palm-kernel fat for compound coatings
Food & specialty fats
Product Overview
A lauric fat produced mainly by fractionating and hydrogenating palm kernel oil. Chemically very different from cocoa butter, it is not compatible with it beyond small amounts, but sets hard with good gloss and snap and needs no tempering.
Applications & Uses
Compound chocolate and coatings, confectionery enrobing, biscuit and wafer coatings.
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