Cocoa butter substitute.

Non - tempered cocoa butter substitute lauric type

It has several advantages:

• They do not need to be tempered. Products immediately turn out to be of stable shape, with a pleasant shine, aroma and structure.
• The terms and conditions of storage significantly increase.
• In combination with herbal creams make them lush and beat well.
• The melting temperature is close to cocoa butter, which determines the feeling of melting in the mouth.
• Withstand high temperatures in summer.
• They have an excellent taste in the composition of sweets, hold the given shape and characteristically crackle when cracked.
• Affordable.