We are technical experts in producing cocoa butter alternatives.
We have developed a range of vegetable fats, cocoa butter equivalent fats, cocoa butter improver fats, cocoa butter substitutes, confectionery and custom fats. These collectively offer a range of options for customers to create tailored applications. We also work directly with customers to create individual solutions where specific needs are more unique.
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Designed to enhance the stability, shelf life and value of products, CBEs are manufactured to support the characteristics of milk and dark chocolates and to improve both melting and flavour characteristics. Certain CBEs have also been developed to provide to stablilise fats for use in moulded product super-coatings, compound recipes, enrobing and centre filling applications.
Chocolate products are sensitive to temperature fluctuations, partial softening can lead to increased fat migration and fat bloom. In warmer climates this can be a serious problem, especially for products with soft fillings. Our CBI fats are designed to protect products by increasing hardness in the sensitive temperature range between 30°C and 35°C, without resulting in a melting tail.
CBS provide enhanced protection for products. These lauric fats are different becasue a complicated tempering process is not required during production, which lowers manufacturing costs. Our CBS range is particularly suited for chocolate-flavoured moulded products, compound coatings for enrobing and for semi-solid centre fillings.
We offer a range of vegetable fats developed for use in the confectionery and food industries. These versatile fats can all be produced from sustainably sourced components, offer superior texturising properties and are excellent options in a range of applications.
We craft the world’s most consistently delightful cocoa ingredients.
