These three products are substitutes for cocoa butter, produced based on 100% vegetable fats that contain a high percentage of lauric fatty acids. They are lauric fats, redefined, bleached and deodorized. Free of trans fatty acids, suitable for human consumption. Danfat CBS and CBA are hard, glossy fats designed to replace cocoa butter in “Chocolate Type” products and chocolate coating. Products made with this fat do not require special conditioning or tempering treatment. It has excellent microbiological stability and high resistance to oxidation. They also have high resistance to fat bloom and retain their shine during storage. CBS and CBA are used in combination with low fat cocoa powder in what are called Compounds, typical formulas are detailed below: Chocolate Compounds with small amounts of fat 28 – 29% are recommended for dipping cakes, cookies, etc It can also be used in the preparation of ice cream mixes and in chocolate-type creams to fill candies. This fat is also recommended in the preparation of chewy candies or Toffee, below, typical recipes. Danfat CLC is a softer grease, for coating’s applications, fillings; it’s ideal for making cake coatings, as well as for dipping chocolates, ice creams and cookies.

The name CBR comes from the acronym in English Cocoa Butter Replacer. We have some types of CBR of different qualities, characteristics and for different applications: CBR 6434, CBR 3435, CBR T-2340 and CBR-LT (low trans). CBRs are fats designed to replace cocoa butter in chocolate-type products and chocolate coatings. They are partially compatible with cocoa butter. Products made with these fats do not require special tempering treatment, and have relatively good compatibility with other fats, e.g. when formulating products with nuts, milk fat. They have high resistance to fat bloom and retain their shine during storage.

This non-lauric edible fat is a medium fraction of soft palm type SOFT (PMF), non-hydrogenated, refined, bleached and deodorized, free of trans fatty acids. Suitable for human consumption. Recommended for making toppings and ice cream mix. In non-cold applications, it is recommended for chocolate creams and pastry creams, fillings, and coatings for candies centers. Mixed with cocoa butter, it can replace up to 25% of it (on the total fat content). It has excellent microbiological stability and high resistance to oxidation.

Hard Palm Mid Fraction, is a hard palm mid fraction. This non-lauric fat is used in confectionery as a partial substitute for cocoa butter, it is free of GMO, free of TRANS fatty acids and free of hydrogenated acids.