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Copyright
©2004 CahayaKalbar.com.
All Rights Reserved. |
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Totalite CBI is a non lauric, mouldable exotic natural
fat, the physical and chemical characteristics of Totalite
CBI bear the closest resemblance to cocoa butter. It is
miscible with cocoa butter in all proportion to form the
ß stable polymorphic form.
Totalite CBI doesn’t contain lauric nor trans fatty
acids. It meets the CAOBISCO definition of 5% CBE permissible
to be added into chocolate.
USES
• Reinforce the hardness of soft cocoa butter (Improve
the snap, yet melts completely at body
temperature)
• Increase milk fat tolerance in milk chocolate
(permits the extended use of full cream milk powder and
milk fat).
• Increase gloss and bloom resistance of chocolate
CHEMICAL AND PHYSICAL PROPERTIES
AS COMPARED TO COCOA BUTTER
| |
Totalite
TKW |
Typical
Indonesian Cocoa Butter |
| Free
Fatty Acids |
0.2% |
1.5% |
| Melting
Point (tempered) |
36-38 c |
33-36 c |
| Iodine
value |
30-34 |
33-38 |
| SFC |
|
|
| 10 c |
90-95 |
86-90 |
| 20 c |
85-92 |
80-83 |
| 25 c |
80-88 |
74-78 |
| 30 c |
65-890 |
45-50 |
| 35 c |
10-25 |
1-3 |
| 40 c |
- |
- |
| FAME |
|
|
| C12 |
0.1 max |
0.1 max |
| C14 |
0.1 max |
0.1 max |
| C16 |
15-21 |
24-26 |
| C18 |
40-47 |
34-38 |
| C18- |
33-35 |
33-36 |
| C18= |
2 max |
2 max |
| C20 |
2 max |
1 max |
| CNP |
|
|
| C48 |
0.1 max |
0.1 max |
| C50 |
9-11 |
17-19 |
| C52 |
39-42 |
44-47 |
| C54 |
43-47 |
33-36 |
| C56 |
3-5 |
1-2 |
| POP |
7-11 |
15-17 |
| POSt |
35-40 |
40-42 |
| StO St |
40-45 |
28-30 |
| StO Ar |
3-5 |
1.5-2 |
TOTALITE CBI should be kept in a cool and dry environment
below 28° C and at a humidity below 60 %. TOTALITE CBI
is like any other vegetable fat and they will absorb odour,
flavour and other foul smell from the environment. Hence
they should be kept tightly sealed or used totally when
the plastic liner is exposed
BLENDING OF TOTALITE CBI
WITH COCOA BUTTER
| |
TOTALITE
400 |
SFC
(tempered) |
| Totalite
CBI |
Cocoa
Butter |
10c |
15c |
20c |
25c |
30c |
35c |
40c |
| 0 % |
100 % |
84 |
75 |
75 |
66 |
38 |
0 |
0 |
| 10 % |
90 % |
85 |
81 |
76 |
67 |
41 |
0 |
0 |
| 20 % |
80 % |
86 |
82 |
77 |
69 |
45 |
1 |
0 |
| 30 % |
70 % |
87 |
83 |
79 |
71 |
48 |
2 |
0 |
| 100 % |
0 % |
91 |
90 |
87 |
82 |
70 |
19 |
0 |
Cocoa butter containing 10-30% TOTALITE CBI has better
snap (higher SFC) at room temperature, yet it melts completely
under palate.
TYPICAL CHOCOLATE FORMULATION
CONTAINING TOTALITE CBI
| Cocoa
Mass |
10% |
| Deodorised cocoa butter |
24% |
| Totalite CBI |
5% |
| Full cream milk powder |
5-10% |
| Sugar |
45-55% |
| Flavour / Lecithin / Salt |
As required |
Total vegetable fat content in chocolate 56 (met COABISCO
ruling)
Total vegetable fat content in cocoa butter 14.7%
Total cocoa butter vegetable fat 34%
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below to get the details :
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