hard butters for chocolate
A hard butter made from plant-based oils or fats such as palm oil and used in the manufacturing of chocolate to give the chocolate certain properties.
There are mainly two types of hard butters for chocolate: tempering and non-tempering.
Tempering-type hard butters for chocolate are very similar to cocoa butter in terms of both physical and chemical constitution and blend well with cocoa butter but require a tempering processing during hardening. Has properties superior to cocoa butter, including better anti-blooming and antioxidation properties, and is widely used in chocolate bars, praline chocolate, sliced chocolate, etc.
Non-tempering-type hard butters for chocolate do not require tempering work and improve the operability and shelf life of chocolate products. Used widely as a chocolate coating for ice cream, biscuits, and nuts, and in chocolate breads.
Main types of hard butters for chocolate include CBE, CBS, and CBR. Of these, CBE is a tempering type while CBS and CBR are non-tempering-type hard butters for chocolate.
Also referred to as hydrogenation, this process adds hydrogen to the unsaturated fatty acids that comprise oils and fats to convert them into saturated fatty acids, thereby increasing the melting temperature of the fat and improving oxidation stability.