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Description
With a 10-15% cocoa butter-compatibility, you can use CBRs advantageously to produce compound chocolates with enhanced 'chocolatey' flavour, through the inclusion of cocoa liquor in your recipes.
Remember too that Plant process controls will be less complicated since only slight tempering is required when preparing CBRs-based compound chocolates for deposition into moulds.
Choosing suitably-performing CBRs in optimized recipes will ensure that you produce premium compound chocolates at competitive market prices.
Explore how our Hisofat & Hisomel series can work for your recipes
Remember too that Plant process controls will be less complicated since only slight tempering is required when preparing CBRs-based compound chocolates for deposition into moulds.
Choosing suitably-performing CBRs in optimized recipes will ensure that you produce premium compound chocolates at competitive market prices.
Explore how our Hisofat & Hisomel series can work for your recipes
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CBRs Ingredients
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