Hardfat is made from hydrogenated and fully refined vegetable oils and fractions. With a combined characteristics of hard and brittle at ambient temperature and good flavour release at body temperature, hardfat is a excellent choice for moulding confectioneries such as chocolate, hollow figures, with a low iodine value, our hardfat has a good oxidative stability and is free from off odour and off flavour.
Application:
Compound chocolate,enrobing etc
Specifications:
| Parameters | Specifications |
| Free fatty acid (as lauric) | 0.1% max |
| Moisture & impurities | 0.1% max |
| Iodine value (iv) | 1% max |
| Slip melting point | 33 – 36c |
| Colour 4/51 lovibond cell | 1 red max |
| Solid fat content | |
| 20 c | 93% min |
| 25 c | 87% min |
| 30 c | 40% min |
| 35 c | 5% max |
| 40 c | 0% |
