Substituto de Manteiga de Cacau (CBS) — Frequently Asked Questions

The MOQ for CBS is typically one pallet (500 kg in 25 kg cartons) for packed grades or one full container load (approximately 15–20 metric tonnes) for bulk. Please contact us with your packaging preference and volume requirements to confirm current MOQs.

CBS based on lauric fats (palm kernel oil derived) is not compatible with cocoa butter and should not be blended, as this causes fat bloom and texture defects. CBS is designed for cocoa butter-free compound chocolate and coatings. For applications requiring cocoa butter compatibility, we can supply CBR (Cocoa Butter Replacers) or CBE (Cocoa Butter Equivalents).

Our CBS products are formulated for rapid crystallisation and excellent gloss retention in confectionery coating applications. Fast crystallisation speeds reduce production cycle times in enrobing and moulding operations. Full crystallisation and gloss performance data are available in our technical data sheets.

Yes, full technical data sheets including SFC curves at 10–40°C, crystallisation profiles, fatty acid compositions, and application guidance notes are provided for all CBS products. These documents are available prior to purchase for formulation and process evaluation.

Yes, CBS is available with Halal and Kosher certification from recognised certifying bodies. Given its derivation from palm kernel oil (a vegetable source), it is suitable for Halal and Kosher certified confectionery products.

Our CBS has a lauric acid content of approximately 45–55% and an iodine value of typically 0–5 g I₂/100g after fractionation, reflecting its very high saturated content and sharp melting profile. These values are confirmed in the batch Certificate of Analysis.

CBS pricing is linked to palm kernel oil commodity prices plus processing premiums. Please contact our sales team for current pricing based on your required grade, volume, and delivery destination.

Yes, our CBS products are formulated for chocolate moulding, enrobing, and panning operations, with different grades optimised for each application — specific crystallisation speeds for moulding, defined viscosity profiles for enrobing, and controlled particle size for panning. Please specify your intended application when enquiring.

CBS is available in 25 kg cartons (pastille, slab, or flake form), 1,000 kg bulk bags, and bulk liquid tankers (melted at 50–60°C) for large-scale confectionery production. Please specify your preferred packaging format when enquiring.

CBS is sourced from manufacturers holding HACCP, ISO 22000, and BRC Food Safety certifications. Halal, Kosher, and RSPO certifications are also available. Full certification documentation is provided to support quality management and customer audit requirements.

CBS has a shelf life of 12–18 months from production date when stored at 18–22°C in a cool, dry environment away from direct sunlight and strong odours. Storage above 28°C may cause softening or partial melting; temperature-controlled storage is recommended.

Yes, our CBS is supplied to meet Codex Alimentarius standards for vegetable fats used in compound chocolate (Codex CXS 87-1981 and relevant national equivalents). Compliance documentation is available upon request.

Yes, RSPO Mass Balance (MB) and Segregated (SG) certified CBS is available for buyers committed to sustainable palm-derived ingredient sourcing. RSPO certificates and annual volume declarations are provided with RSPO-certified orders.

Our refined CBS has an FFA content of ≤0.1% and a peroxide value of ≤2 meq/kg, meeting the high quality standards required for confectionery manufacturing. Batch-specific values are confirmed in the Certificate of Analysis.

Yes, CBS produced from palm kernel oil by fractionation is free from all major food allergens (milk, nuts, soy, gluten, eggs) and does not require additives. It can be positioned as a clean label, additive-free, allergen-free ingredient for sensitive confectionery formulations.

Lauric acid-based CBS is not recommended for blending with cocoa butter, as incompatibility causes fat bloom at higher ratios. For applications requiring cocoa butter blending, please contact us about CBR or CBE products specifically designed for compatibility with cocoa butter.

Lead times from origin (typically Malaysia, Indonesia, or Netherlands) to European confectionery manufacturers are typically 3–5 weeks. For Asian markets, 2–4 weeks depending on origin proximity. Please contact us for destination-specific lead time estimates.

Yes, CBS is available in a range of melting point grades (typically 32°C, 34°C, 36°C slip melting point) to match specific climate conditions and application requirements. Grades for warmer climates (higher melting point) and standard temperate use are both available.