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Confectionary Fats

Supplier: Carroll Partners

Cocoa butter equivalents (CBE) and cocoa butter improver (CBI) are fats which produce excellent results used in chocolate at a level of up to 5% depending on local legislation.

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CBE servers as a direct substitute for cocoa butter. CBI improves the heat stability of soft cocoa butter, adds more solid fat and increases hardness in system with a high milk fat content.

Cocoa butter substitute (CBS) is ideal in compound used for confectionery and bakery coating and moulded products. These fats are not compatible with cocoa butter and may only be used with low-fat cocoa powder.

- Cebes - Top quality lauric CBS range for moulding and coating
- Palex - Lauric CBS range, mainly for cake coating, etc.
- Illexao - CBE and CBI range

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