cocoa butter pure prime press deodorized df200

In the world of chocolate and specialty fat production, choosing a stable, reliable and high-quality cocoa butter has a decisive impact on the final performance of the product.
DF 200 cocoa butter from Barry Callebaut, produced using the Pure Prime Press method, is specifically designed for applications that require precision. It is extracted from premium cocoa beans and fully deodorized through hot-steam processing to eliminate all raw aromas and volatile compounds.

Due to its consistent quality, controlled melting point and high oxidative stability, this product is an excellent choice for chocolate manufacturers, coatings, fillings and formulations that are sensitive to flavor and aroma.

Insights

DF200 cocoa butter, with its low moisture and FFA content, produces a bright, clean, and uniform melting point. Its high clarity, full deodorization and stable quality make it highly suitable for all chocolate production processes (especially tempering and molding). Its heat resistance, predictable behavior and stable chemical profile ( including standard refractive index and iodine value ) make this product fully reliable for sensitive chocolate applications and precise industrial parameters.

What's in it for you

DF200 enables the production of chocolates with controlled flow behavior, consistent crystallization, and uniform melting. Its fully neutral flavor and aroma profile allows precise formulation and flavor design, especially for white and light-colored chocolates. This cocoa butter, with its high thermal stability, predictable behavior, and clean profile, is a reliable choice for professional production lines and helps improve the overall performance and quality of chocolate formulations.