Description
Application:
Confectionery and bakery coatings, compound chocolate, fillings and centres for biscuits, caramels, nougat,etc.
Grades : 36-39 / 40-42
Specifications :
| Parameters | Specifications |
| Free fatty acid (as lauric) | 0.1% max |
| Moisture & impurities | 0.1% max |
| Iodine value (iv) | 6-2 |
| Slip melting point | 36-39 c |
| Colour 4/51 lovibond cell | 1 red max |
| Solid fat content | |
| 20 c | 80 – 88% |
| 25 c | 52 – 60% |
| 30 c | 20 – 30% |
| 35 c | 10% max |
| 40 c | 3% |
