ILLEXAO™ BR - AAK

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ILLEXAO – significant savings on your ingredients budget Confectionery 4
ILLEXAO CB – for cost efficient chocolate production Cost efficiency in your chocolate production Cocoa-based ingredients make up a significant part of the ingredient costs for the chocolate manufacturer. However, the versatile range of <strong>AAK</strong>’s chocolate fats, marketed under the ILLEXAO CB brand, can make all the difference for cost-effective production of premium quality chocolate and chocolate-coated confectionery. ILLEXAO CB is based on exotic raw materials (approved by the EU Chocolate Directive for vegetable fats allowed in chocolate) with a composition similar to Cocoa Butter. As such ILLEXAO CB can be used in the same way as Cocoa Butter. ILLEXAO CB range and applications ILLEXAO CB 50 is recommended for 5 % replacement of Cocoa Butter in milk chocolate recipes. ILLEXAO CB 40 is recommended for 5 % replacement in dark chocolate recipes. Dark chocolate 50% for moulding Added 5% CBE ILLEXAO 5.00 Cocoa mass 40.00 Cocoa butter 5.00 Sugar 50.00 Total 100.00 + Lecithin 0.40 + Vanillin 0.02 Fat percentage 32.40 ILLEXAO 15.40 Cocoa butter 84.60 Figure 1. typical solid fat curves of CB 50 and CB 40 % SFC IUPAC 2.250(b) 80 70 60 50 40 30 20 10 0 20 use ILLEXAO CB in your chocolate and obtain the following advantages: Reduced ingredient costs. Same sensory properties compared to a chocolate based on Cocoa Butter. As the ILLEXAO CB products can be tailored the manufacturer can influence the sensory properties of the final chocolate. Using ILLEXAO CB in the recipe will improve the bloom stability of the product and extend the shelf life considerably. 25 5 ILLEXAO CB 40 ILLEXAO CB 50 Cocoa Butter 30 35 Temperature (°C) Figure 2. Maintain sensory quality 5 % ILLEXAO CB 40, dark chocolate Sticky Thick Tough Early meltstart Rapid melting Waxy Cooling Cocoa Butter ILLEXAO CB 40 Milk chocolate for moulding Added 5% CBE ILLEXAO 5.00 Cocoa mass 16.00 Cocoa butter 14.00 Sugar 40.00 Skim milk powder 5.00 Whole milk powder 20.00 Total 100.00 + Lecithin 0.40 + Vanillin 0.02 Fat percentage 33.20 ILLEXAO 15.10 Cocoa butter 69.20 Milk fat 15.70 Brittle Hard Snap Totally melted www.aak.com
Page 1 and 2: ILLEXAO No. 1 in Cocoa Butter Equi
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ILLEXAO™ BR - AAK

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