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Cocoa Butter Substitute

Supplier From Indonesia
Feb-09-23

Physical & Chemical Characteristics
Free Fatty Acid (%) : 0.1 MAX
Moisure (%) : 0.1 MAX
Melting Point (Celcius) : 42 - 46
Peroxide Value : 1.0 MAX
Iodine Value (IV) : MAX 15
Color : MAX 1.0 R
Microbiological Characteristics
Total Plate Count per gram : less than 10
Yeast per gram : 50 MAX
Coliform in 1 g : 10 MAX
Salmonella in 25 g : Negative
E.coliform in 1 g : less than 3

Price and Minimum Quantity

Price: Negotiable
MOQ: Not Specified

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Feb-09-23
Supplier From Malang, Jawa Timur, Indonesia
 
Physical & Chemical Characteristics
Free Fatty Acid (%) : 0.1 MAX
Moisure (%) : 0.1 MAX
Melting Point (Celcius) : 36 - 39
Peroxide Value : 1.0 MAX
Iodine Value (IV) : MAX 14
Color : MAX 1.0 R
Microbiological Characteristics
Total Plate Count per gram : < 10
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Coliform in 1 g : 10 MAX
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Free Fatty Acid (%) : 1.75 MAX
Moisture (%) : 0.3 MAX
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Peroxide Value : 4 MAX
Saponification Value : 188 - 198
Iodine Value (Wijs) : 32 - 38
Unsaponifiable Matter (%) : 0.45 MAX
Refractive Index (nD 40 Celsius) : 1.456 - 1.459
Microbiological Characteristics
Total Plate Count per gram : 5000 MAX
Yeast per gram : 50 MAX
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Salmonella in 25 g : Negative
E.coliform in 1 g : Negative
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MOQ: Not Specified
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General introduction
1)Unsalted Cow Milk Butter 82% (25kg)
2)Creamy yellow to yellowish white
3)Natural milk fragrance.
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PHYSICAL AND CHEMICAL ANALYSIS
Milkfat 82.0 % min.
Moisture 16.0 % max.
Nonfat Milk Solids 2.0 % approx.
pH 4.5 5.5
Taste and Odour Pleasant, clean, creamy
Colour Uniform, pale yellowish

MICROBIOLOGICAL ANALYSIS

Total Plate Count 30,000 / g max.
Coliforms Negative in 0.1 g
Salmonella Negative in 25 g
Yeast & Mould 100 / g max.
Antibiotics Negative
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Although commonly used mainly for the preparation of chocolate, Cacao Butter is also a great addition to other desserts. Our Raw Criollo Cacao Butter is obtained through our true cold press process, allowing for the lovely buttery cocoa taste be paired with all the nutrients intact.
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