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Confina C 100
Confina C 100 is a lauric filling and glaze. It has fast crystallization and excellent melt and is used as a coating fat as a cacao butter substitute. Confina C 100 forms in combination with palmolein and is a perfect chocolate coating for ice cream.
Product families
Applications
Food & Nutrition — Food
- Confectionery
- Desserts & Fruit Preparations
- Other Food Applications
Product Families
Food Ingredients — Whole Foods, Extracts & Premixes
- Edible Oils & Fats
Other characteristics
- Brand
- Confina
- Features
Excellent Flexibility, Excellent Melting Properties, High Quality, Improved Crystallisation
- Ingredient Name
- Cocoa Butter Substitute
- Markets
- Food & Nutrition
- Ingredient
- Cocoa Butter Substitute
- Technology
- Food Ingredients
- Food Ingredients Features
- Excellent Flexibility
- Excellent Melting Properties
- High Quality
- Improved Crystallisation
- Food Ingredients Functions
- Fat & Oil
- BIOLA for margarines and fats
As Identity Preserved aviable; Very plastic margarines and fats due to a innovative new process; Produced without hydrogenation and interesterification
- Confina for confectionary use
Lauric filling and coating fats as cacao butter substitute (CBS); Fast crystallization; Low trans products; Identity Preserved available
- Food and Nutrition Applications
- Compound Chocolate Coating
- Compound Ice Cream Coating
- Filling Applications
- Glazings
Technical data
Table 1 of 1
8 rows| Characteristic | Value | Unit |
|---|---|---|
| TP | 30 - 32 | °C |
| Solids SFC (N10) | min. 72 - 82 | % |
| Solids SFC (N20) | 34 - 42 | % |
| Solids SFC (N25) | min. 5 - 11 | % |
| Solids SFC (N30) | min. 0 - 3 | % |
| Solids SFC (N35) | max. 1 | % |
| Hardening | no | — |
| TFA | max. 1 | % |
