TYPES OF COVERAGE
This three products are cocoa lard substitutes, produced with 100% vegetable fat that contain a high percentage lauric fatty acids. They are lauric fats, refined, bleached and deodorized. Free of trans-fats, suitable for human consumption. DANFAT CBS and CBA are hard and shiny fats designed to substitute cocoa lard in Chocolate type products and chocolate spread. The products elaborated with this fats do not need special conditioning treatment or temperate. It has an excellent microbiological stability and a high resistance to oxidation. It also has a high resistance of fat bloom, conserving its glow during storage. CBS and CBA are used in combination with cocoa powder with low fat content in what is known as Compounds. Here is the detail of the typical formula: The chocolate compounds with small quantities of fat 20% – 29% are recommended for covertures in cakes, cookies, etc. It can also be used to produce ice-cream mixtures and cream chocolate filling for candies. This fat is also recommended to produce chewable Candy or Toffee; next you will see typical recipes for this products. Danfat CLC is a softer fat, for filings and covers application; its ideal to produce cake covers, and also chocolate piece covering, ice-cream and cookies.
The name CBR comes from the English ‘Cocoa Butter Replacer. We have a variety of different CBR available; with different qualities, characteristics and for different applications: CBR 6434, CBR 3435, CBR T-2340 y CBR-LT (low trans). The CBR are fats designed to replace cocoa lard in chocolate type products and chocolate spread. They are partially compatible with cocoa lard. The products produced with this fats do not require special temperature treatment and present a relative good compatibility with other fats, for example when to you formulate products with nuts and milk fat. It also has a high resistance of fat bloom, conserving its glow during storage.
This edible non lauric fat is a soft medium palm fraction SOFT (PMF), non hydrogenated, refined, bleached and deodorized, free of fatty acids. Suitable for human consumption. Recommended to produce covertures and ice-cream mixture. On non-cold applications, it is recommended for chocolate creams, pastry creams, fillings, center coverings of chocolate candy. Mixed with cocoa lard it can replace up to 25% of this (of the overall fat total). It has an excellent microbiological stability and a high resistance to oxidation.
Hard Palm Mid Fraction, is a hard type medium palm fraction. It is a non lauric fat that is implemented in Candy making as a partial substitute od cocoa lard, its GMO free, free of fatty acids TRANS and non hydrogenated.