..:: PT Cahaya Kalbar Tbk ::..

COCOA BUTTER EQUIVALENT (CBE),
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:

Brand name	Application	Country climate
TOTALITE 100	Moulding	Sub tropical / tropical
TOTALITE 300	Coating / moulding	Sub tropical
TOTALITE 400	Coating / moulding	Sub tropical
TOTALITE 800	Coating	Sub tropical
TOTALITE CBI	Cocoa butter improver	Sub tropical / tropical

Please click on our brand name for more detail product specs

For more info please contact our marketing dept (click here)

TOTALITE 100 and 300
TOTALITE 100 and TOTALITE 300 are cocoa butter equivalent (CBE). They are made from the illipe butter, Palm mid fraction and other natural exotic fats. Illipe butter is a natural fat, derived from the forest trees of Dipterocarpaceae family. This fat bears the closest resemblance to cocoa butter. Totalite 100 is mixable and compatible with cocoa butter. Hence it is more in chocolate moulding and coating.

Specification:

		TOTALITE 100	TOTALITE 300
Slip melting point (tempered)		34-36 c	32-34 c
Iodine value		33-35	34-37
The di-saturated 2 oleo triglyceride		80%	80%
Polyunsaturated fatty acid		<3%	<3%
Trans fatty acid		0.1% max	0.1% max
Solid fat content
(IUPAC 2.150 Method)	20c	80 min	75 min
	25c	65 min	60 min
	30c	45 min	35 min
	35c	4 max	2 max
	40c	0	0

For more info please contact our marketing dept (click here)

STORAGE
Products should be kept in a cool and dry environment below 28 0C and at a humidity below 60 %. They should be kept tightly sealed or used totally when the plastic liner is exposed.

PACKAGING
Packed in 25 kgs poly lined carton boxes

SHIPMENT
Products are shipped in 20 ft containers which can hold 720 - 800 cartons of 25 kgs each.

TOTALITE 400 and 800
TOTALITE 400 is Cocoa Butter Equivalent made from the natural exotic fruit fat derived from the trees of Dipterocarpaceae trees and palm oil fraction. The exotic fat is expelled from the kernel by mechanical pressing followed by refining.

TOTALITE 800 is produced from a well fractionated portion of vegetable oil to meet the 5% requirement cocoa butter or milk fat substitution in the “English Chocolate”

Specification

		TOTALITE 800	TOTALITE 400
Slip melting point		32-34 c	31-34 c
Iodine value		33.5-35.0	33-36
The di-saturated 2 oleo triglyceride		70%	80%
Polyunsaturated fatty acid		3% max	3% max
Trans fatty acid		0.1% max	0.1%
Solid fat content
(IUPAC 2.150 Method)	20c	85 min	80 min
	25c	75 min	65 min
	30c	42 min	30 min.
	35c	3 max	2 max
	40c	0	0

For more info please contact our marketing dept (click here)

STORAGE
Products should be kept in a cool and dry environment below 28 0C and at a humidity below 60 %. They should be kept tightly sealed or used totally when the plastic liner is exposed.

PACKAGING
Packed in 25 kgs poly lined carton boxes

SHIPMENT
Products are shipped in 20 ft containers which can hold 720 - 800 cartons of 25 kgs each.

TOTALITE CBI

COCOA BUTTER IMPROVER ( CBI )
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
StOSt	40-45	28-30
StOAr	3-5	1.5-2

TOTALITE CBI should be kept in a cool and dry environment below 28 0C 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

		SFC (tempered)
Totalite CBI	Cocoa Butter	10 c	15 c	20 c	25 c	30 c	35 c	40 c
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%


Copyright©2001 - PT Cahaya Kalbar Tbk - Designed & Developed by EZE Technology

Free Fatty Acids

SFC

CNP

POP