In the confectionery industries, appearance, taste, and shape of the food are important factors in determining a good first impression and appeal.
At AFI, we go back to the foundation, having our understanding onto the different needs when it comes to confectionery, from moulding, coating and filling. We offer an array of products that suits the applications in the confectionery industries, be it for chocolate, biscuit, wafer, ice cream and pastries. The products include Cocoa Butter Substitute (CBS), Cocoa Butter Replacer (CBR), Cocoa Butter Equivalent (CBE), Coating Fat, Ice Cream Fat, Filling Fats, and Milk Fat Replacer (MFR).
|IV||SM PT (°C)||Colour max||Flavour
|COCOA BUTTER SUBSTITUTE (CBS)||applied to both moulding chocolate and coating chocolate||20kg or 25kg PE lined carton||0.1||0.1||1 max||33-35||1R 10Y||Bland|
|COCOA BUTTER REPLACER (CBR)||suitable for compound mouldings and coatings||20kg or 25kg PE lined carton||0.1||0.1||50-60||32-36||3R||Bland|
|COCOA BUTTER EQUIVALENT (CBE)||Good melting properties for pure chocolates with cost effective features as well as bloom retardation properties||20kg or 25kg PE lined carton||0.1||0.1||34-36||33-36||3R 30Y||Bland|
|COATING FAT||for use as a cocoa fat replacer in compound chocolate coating||20kg or 25kg PE lined carton||0.1||0.1||5-8||34-38||1R 10Y||Bland|
|ICE CREAM FAT||specially made for ice cream making||20kg or 25kg PE lined carton||0.2||0.15||5 max||31-33||1R 10Y||Bland|
|FILLING FATS||Centre fillings for compound chocolate, wafer/biscuit fillings||20kg and 25kg lined cartons or in drums of 180 kg or 190kg||0.1||0.1||10-15||26-30||2R 20Y||Bland|
|MILK FAT REPLACER (MFR)||analogue cheese, bakery products, ice cream fats, whipping cream and premium pastries||15kg, 16kg, 20kg and 25kg PE lined cartons||0.1||0.1||32-45||28-34||3R||Bland|