Example 1
COBERINE™ coating fats – CBE type
COBERINE™ premium coating fats provide the same processing and eating properties as cocoa butter: fresh and clean melting, outstanding flavor release, and long-lasting stability. COBERINE™ coating fats comply with the 5% rule, as laid down in the Chocolate Directive.
COBERINE™ applications
Tablets, pralines, count lines, hollow figures in a 5% chocolate application or coating application for bakery products. A coating does not contain free cocoa butter.
Example 2
COUVA™ coating fats - CBR type
COUVA™ all-round coating fats are compatible with cocoa butter up to 20% in the recipe, calculated on the fat phase. COUVA™ coating fats are applied in a wide variety of products. They give products a fine texture, acceptable flavor release and meltdown. COUVA™ fats are easy to process and are cost-effective.
COUVA™ applications
Bakery coatings, pralines shells, count lines, thin tablets.
Example 3
CLSP™ coating fats - CBS type
These classic, cocoa butter substitutes have become an international industry standard. Offering excellent value for money, they provide quick meltdown to coatings that do not contain cocoa butter and only a limited amount of cocoa powder. Their compatibility with cocoa butter is limited to a maximum of 5%, calculated on the fat phase.
CLSP™ applications
Tablets, pralines, count lines, hollow figures and coatings for industrial use / bakery products
Recipe suggestions in comparison with chocolate:
Example 4
CREAMELT™ non-lauric temper filling fats
CREAMELT™ fats are premium filling fats, which give confectionery the best possible eating characteristics. The CREAMELT™ range meet the most demanding industry and consumer expectations by providing excellent melting, flavor release, and stability. Various individual products offer additional properties, such as improved stability at high temperatures or improved performance in recipes with a high content of nuts.
CREAMELT™ applications
Confectionery centers for pralines, filled tablets and countlines.
Binding ingredient for cereal bars.
Fillings and creams for wafers, biscuits and other bakery items.
Also savory fillings like in tortellini.
Example 5
BISCUITINE™ non-lauric non-temper filling fats
Easy, all-round flexibility – these are the key words for the BISCUITINE™ range, which gives quality results in a wide variety of processes, applications, and ingredients.
BISCUITINE™ applications
Confectionery centers for pralines, filled tablets and countlines.
Binding for cereal bars
Fillings and creams for wafers, biscuits and other bakery items.
Example 6
CLSP™ lauric filling fats
CLSP™ classic filling fats have become an industry standard. They provide an outstandingly cool and clean melt, while allowing easy processing, including fast and uniform crystallization. CLSP™ fats give good eating characteristics and offer excellent value for money.
CLSP™ applications
Cool melting fillings for chocolates and wafers.
Example 7
PRESTINE™ anti-bloom filling fats
The avoidance of bloom has long been recognized as a challenge for the chocolate industry. PRESTINE™ is the solution to this problem and is suitable in all filling applications in cocoa butter chocolate. It offers the following benefits: (1) protection from bloom on chocolate, (2) improved gloss retention on the chocolate, (3) longer-lasting freshness in taste, (4) suitability for use in oil-rich recipes.
PRESTINE™ applications
Filled tablets, count lines and pralines.
PRESTINE™ can also be applied in an inner coating between filling and shell.
