Cocoa Butter Replacements
The reasons for the orientation towards cocoa butter replacements are as follows: 1 The production cost of cocoa butter is high and therefore expensive. 2 Beca…
- anonimUser01 reply
information very useful thanks so what are the analysis of cocoa butter ? for example lipase analysis, this can give us a lot of information. thanks..
- Asadullah reply
Its really amazing to read this article... It will help the industry to get more profit by having low cost 😊
- Food R&D Emeritus reply
Do you really know how to apply these fats in confectionery and chocolate application..Do you have practical experience in formulating confectiond with those fats you enumerated .…
- Divya Keshri reply
Is it 1:1 replacement of cocoa butter with cocoa butter equivalent for cake premixes
- Ufuk Ayyıldız reply
Yes you can use it 1:1 . CBEs contain Shea Butter generally. They are high quality butters and they are expensive.
- Food R&D Emeritus reply
Cocoa butter for cake premixes ,..?Is it even possible 😄 That's the first time I heard about using such fat with varying polymorphic properties ( can exist in different crystalli…
- Fatih Altunbay reply
Divya , any replacers of cocoa butter are not usually applicable with cake premixes and also not feasable for industrial consumption
- Food R&D Emeritus reply
Your post was technically right...you should retain it.