CBS Cocoa Butter Substitute, Ljubljana

It is cost effective total fat replacer for cocoa butter in compound chocolate. It can be applied to moulding chocolate such as bar and plain chocolate as well as coating chocolate for wafers, biscuit ant nuts. It exhibits fast crystalization, steep melting profile, good melt down and excelent flavour release without tempering process. It ensures the finished products with good snap and texture similar to chocolate. Besides, it also provides the compaund with good appetiing gloss and better fat bloom resistance.