Confectionery Fat

Basis: FOB (Malaysia)

Not recommended to mix Cocosub MA with non-lauric fat. In recipes with cocoa powder, use only defatted or low fat grade.

It is a non-tempering fat tailored for for coating & center application for moulded products, biscuit, wafer, toffee & nuts. It can also be used for non-dairy cream and instant soup powder.

COCOSUB MA series

It is a non-tempering fat tailored for coating & center application for moulded products, biscuit, wafer, toffee & nuts. Not recommended to mix Cocosub SU with non-lauric fat. In recipes with cocoa powder, use only defatted or low fat grade.

COCOSUB SU series

It is a cost effective total fat replacer for cocoa butter in compound chocolate. It can be applied to moulding chocolate such as bar and plain chocolate as well as coating chocolate for wafers, biscuit and nuts. It exhibits fast crystallization, steep melting profile, good melt down and excellent flavor release without tempering process. It ensures the finished products with good snap and texture similar to chocolate. Besides, it also provides the compound with good appetizing gloss and better fat bloom resistance.Not recommended to mix Cocosub MA with non-lauric fat. In recipes with cocoa powder, use only defatted or low fat grade.

COCOSUB EX series

Confectionery fats for compound chocolate, coating, filling cream, non-dairy cream and instant soup powder.