Cocoa butter improvers (CBI) possesses excellent heat resistance and sharp melting characteristics, to produce end products with excellent sensory profiles . An ideal solution for chocolatiers to enchance chocolate properties.
Cocoa Butter Equivalent (CBE)
Cocoa butter alone will not be able to satisfy all your requirements. Wilmar provides a range of sustainable cocoa butter alternatives. Wilchoc is formulated using vegetable oil and exotic fats like Shea fractions or Illipe butter. It resembles cocoa butter in both physical and chemical properties with added value to improve chocolate formulation, producing chocolates of best quality.
Cocoa Butter Substitute (CBS) is lauric based fat.
Excellent compatibility with cocoa butter. It shares similar crystallisation and melting profile as cocoa butter and can be replaced in any ratio.