Coating Fat & Center Filling Fats
Palm Kernel based these series of fats are multi-purpose hard butter commonly classified as confectionery fat. These are replacer of cocoa butter for confectionery and wafer coating, chocolate vermicelli, as centre-fats in candy bars, as lubricant fat system in toffees and caramels and as dairy fat replacer in ice-cream. However, these are not recommended for moulded items or heavy enrobing. They are very stable against oxidation. They have excellent microbiological characteristics and are free from active lipases. Products made from these fats require no tempering. .
Melting Point: 38-40⁰C
Melting Point: 31-34⁰C
Packing: PE Bags in cartons of 20kg