Fats for chocolate products

The use of substitutes and equivalents of cocoa butter allows not only to reduce the costs of confectionery production, but also to simplify the technological process of production.

They are used for the manufacture of chocolate products, candy cases, fillings for wafers and cookies, as well as for the preparation of confectionery glaze, which is used for glazing any types of confectionery.

Advantage

reduce production costs
simplify the production process
are stable even at elevated temperatures, which allows them to be used in the summer
are resistant to oxidation
are compatible with other fats
are suitable for fillings that include cocoa butter, butter and liquid nut oils
the finished product has a pronounced melting sensation in the mouth, similar to cocoa butter due to the optimal melting curve
the glaze has a wonderful shine that does not disappear during storage