cocoa butter pure prime press deodorized df200

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.
کره کاکائو پرایم‌پرس خالص بوگیری‌شده
کره کاکائو پرایم‌پرس خالص بوگیری‌شده

Free fatty acids (FFA) max 1.75%

Moisture max 0.2%

Peroxide value ≤ 4 meq/kg

Iodine value (Wijs) between 33 and 38

Melting point 32 to 35°C

Refractive index 1.456 to 1.458

Unsaponifiables ≤ 0.35%

Bright, clear and uniform color

Deodorized

Extracted by Pure Prime Press method

Frozen Desserts

Confectionery Items

Cakes & Biscuits

Beverages

Chocolate

Chocolate

  • Uniform and controlled melting behavior for better mouthfeel
  • High thermal stability and reliable performance in tempering and molding processes
  • Controlled melting point (32–35°C) that improves product flowability
  • Stable fat structure that significantly reduces the risk of fat bloom
  • Consistent quality in every production batch and stable performance in industrial lines
  • Low free fatty acids (FFA ≤ 1.75%) suitable for sensitive formulations
  • Low peroxide content that contributes to the oxidative stability of the product
  • Completely neutral odor and taste (Deodorized) without creating any aftertaste
  • High compatibility with other fats in the formulation
  • Improves the final texture of the chocolate and creates a smooth and uniform surface
  • Suitable for molding, conching and ganache due to its stable behavior
  • Better stability against the formation of Sugar Bloom in standard formulations and under correct storage conditions
  • No additives and preservatives, suitable for premium products
  • Manufactured in accordance with ICA, IUPAC and ISO standards

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