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Copyright
©2004 CahayaKalbar.com.
All Rights Reserved. |
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Cocoa Butter Equivalent (CBE) is tempered fat, which is
mixable with cocoa butter. CBE has been designed to be
used by itself to replace cocoa butter, or to be mixed
with cocoa butter in any proportions without causing any
significant changes to the final quality of chocolate.
It can even supersede the enhancement of chocolate quality
made traditionally from natural cocoa butter.
PT Cahaya Kalbar Tbk produces their CBEs mainly from palm
oil fraction, exotic wild fats, and Illipe fat where its
tress grown only in Borneo island. Hence PT Cahaya Kalbar
Tbk can select the fresh raw materials for their CBEs.
The main advantages of CBE
over cocoa butter
Reducing the high cost of chocolate making, as CBE is
cheaper than cocoa butter.
Avoid the fluctuation of cocoa butter prices, as the price
of CBE is more or less stable.
Harder CBE can be use to improve the milk fat tolerance
in chocolate formulation.
The use of special formulated CBE can increase the heat
resistance.
It can be used as a cocoa butter improver to control fat
bloom.
Requiring less conching time. CBE is bland in taste; hence
there is no need to remove the unwanted taste as in the
case of natural cocoa butter.
Please choose from some of our available favourite CBE
range:
• Please click on our brand name for more detail
product specs
• For more info please contact our marketing dept
(click here)
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