Cacao Butter Equivalents (CBE) “EQUILAD”
With the help of the unique production technology it is possible to obtain a product with identical properties to cocoa butter ones: similar structure, crystallization rate, as well the necessity of tempering.
CBEs by EFKO are developed for full or partial replacement of cocoa butter in confectionary and semi-finished products. The 100% compatibility of CBE “Equilad” gives a possibility for mixing with cocoa butter in any proportions without the risk of eutectics and “chocolate blooming”. The product complies with GOST R 54054-2010 “Cocoa Butter Equivalent and Cocoa Butter Improvers of SOS-type. Technical specifications”.
· possess good hardness, heat resistance, appropriate crystallization rate;
· provide stable gloss of finished products for the entire shelf life;
· possess stable quality parameters;
· possible to expand the product range and reduce the cost of finished products.
|Categories||Oils & Fats|
|Sales markets||Middle East; Asia|
|Supplied from||Russian Federation|
|Certifications||Halal; Health & Safety (GMP, HAACP and equivalents); Kosher|
More products from EFKO Group
Cocoa Butter Alternatives “ECOLAD”
Butter Substitute (CBS): Non-tempered
CBSs are developed for the production of hard but brittle confectionary
coatings, chocolate shells and hollow figures.
2. Cocoa Butter Replacer (CBR): CBR are obtained by the method of "dry" fractionation and are developed for...
CONFECTIONARY FATS “ECOND”, “ECONFE”, “ECOMIX”, “ECONAT”
“ECOND”: A unique line of solid confectionary fats with high
crystallization rate and termostability. Confectionary fats "Ekond"
are obtained by high-tech fractionation, developed for the production of
praline masses, deposited chocolates, bars.
“EKONFE”: Confectionary fats with a high crystallization ...
Egg white powder
Egg white powder with high gel ability is used in meat-processing and fish industries, as well as for soup mix production. Egg white powder with increased foaming ability is used in baking and confectionary industries. It is the best option for producing marshmallow, paste, souffle, meringue, nougat and egg w...More info
Egg yolk powder
Since fermented egg yolk powder is characterized by high emulsifying and stabilizing qualities, it is widely used in mayonnaise production. Plain egg yolk powder is also used for producing various kinds of mayonnaises and sauces, as well as in confectionary and bakery industries.More info
MT table margarines with
universal properties are developed for production of wide range of pastry and
· highly universal in application;
MILK FAT REPLACERS “ECOLAСT”
EFKO has been producing milk fat replacers for more than 15 years. For the
production high-tech deep processing methods of vegetable oils are used in the
corporate plants, including a unique for Russia “dry” fractionation technology.
Milk fat replacers (MFRs) produced by EFKO are very cl...
WebsiteView all contact information
Are you a supplier?
Here's what we can do for you
- Generate quality leads for your business
- Stay visible for 365 days of the year
- Receive product inquiries and respond to meeting requests directly
- Improve company online presence through Search Engine Optimisation