Product Name: Cocoa Butter Substitute 
Usage: Directly used to produce Chocolate fillings,Soft Compound Chocolates,filled nougat and bread bars, Chocolate Candyand Icing frosting dessert,

Packaging: 25.00kgs/ bag. 1x20’FCL= 800 bags = 20 MT

Application: A cocoa butter substitute is a fat compound thatis partially hydrogenated. The right type of substitute can offer the sametaste and texture to chocolate as the real thing. Palm kernel or coconut oilare frequently used as CBSs in sweet treats. They are easier to handle whenused in chocolate treats and have a high melting point. Both substitutes alsodo not crystallize when overcooked the way cocoa butter does. The downside ofthese substitutes is that they do not mix well with other fats used to makechocolate.
Specification:

Physical And Chemical Parameters
AV	≤1.0mgKOH/g
Peroxide  Value	≤7.8meq/kg
Color	≤1.0R(Lovibond5.25” cell)
Moisture	Content ≤0.1%
MNaN	36-39°C
Cu	≤1.0  mg/kg
Ni	≤1.0  mg/kg
As	≤0.1mg/kg
Pb	≤0.1mg/kg
Nutrition  Composition
Energy	3700KJ/100g
Protein	0g/100g
Fat	100g/100g
Carbohydrate	0g/100g
Sodium	0mg/100g