Cocoa butter

Composition:
* palmitic acid (24.4% -26.2%) / * stearic acid (34.4% -35.4%) /
* oleic acid (37.7% -38.1%) / * linoleic acid (Ca 2.1%)

Physicochemical characteristics fall into a short range:
* iodine 32-40 /
* Saponification number 188-220 /
* refractive index 1.453 to 1.458 /
* Melting point 28-36 ° C

50kg cartons

Annual supply capacity: 24,000 tons per year minimum