Chocolate compounds are products, similar in appearance and physical properties to real chocolate that can be formulated using different alternatives of specialty fats according to the cocoa butter compatibility and the type of application in coated or molded products. Cocoa butter substitutes CBS with compatibility of 5%, and CBR cocoa butter replacers with partial compatibility (up to 20%) can also be used.
At IFFCO, we have a wide portfolio of vegetable specialty fats for chocolate compounds that meet the expectations and requirements of the market in accordance with the latest food regulations and trends using modern fat processing technologies.
