Chocolate Confectionery Fats
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Technical characteristics
- PurposeConfectionery
Description
To meet the market's ever changing requirements for a more economical alternative to cocoa butter oil, Kempas Edible Oil has developed three different ranges of specialty fats for the chocolate manufacturers.
KokokemSeries and KokopalmSeries are high quality Cocoa Butter Equivalents (CBE) and Cocoa Butter Improver (CBI) specially designed to replace cocoa butter in chocolate and super coating products. The KokokemSeries and KokopalmSeries generally have high cocoa butter tolerance limit and can be used as partial replacement for cocoa butter in chocolates recipes and fillings. All KokokemSeries and KokopalmSeries produced by Kempas Edible Oil is GMO and trans-free. Kokokem Optima has the ability to improve the physical properties of cocoa butter.
KokokemSeries and KokopalmSeries are high quality Cocoa Butter Equivalents (CBE) and Cocoa Butter Improver (CBI) specially designed to replace cocoa butter in chocolate and super coating products. The KokokemSeries and KokopalmSeries generally have high cocoa butter tolerance limit and can be used as partial replacement for cocoa butter in chocolates recipes and fillings. All KokokemSeries and KokopalmSeries produced by Kempas Edible Oil is GMO and trans-free. Kokokem Optima has the ability to improve the physical properties of cocoa butter.
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Chocolate Confectionery Fats
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