Description
Application:
Confectionery and bakery coatings, compound chocolate, filling and centers for biscuits, caramels, nougat, chocolate rice, toffees and non- dairy creamer etc.
Specifications:
| Parameters | Specifications |
| Free fatty acid (as lauric) | 0.1% max |
| Moisture & impurities | 0.1% max |
| Iodine value (iv) | 5% max |
| Slip melting point | 40 – 42 c |
| Colour 4/51 lovibond cell | 1 red max |
| Solid fat content | |
| 20 c | 73 – 82% |
| 25 c | 55 – 61% |
| 30 c | 31 – 38% |
| 35 c | 10 – 15% |
| 40 c | 8% max |
