ILLEXAO™ BR - AAK
ILLEXAO™ BR - AAK
ILLEXAO™ BR - AAK
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ILLEXAO CB – for cost efficient chocolate production<br />
Cost efficiency in your chocolate<br />
production<br />
Cocoa-based ingredients make up a significant<br />
part of the ingredient costs for the<br />
chocolate manufacturer. However, the versatile<br />
range of <strong>AAK</strong>’s chocolate fats, marketed<br />
under the ILLEXAO CB brand, can<br />
make all the difference for cost-effective<br />
production of premium quality chocolate<br />
and chocolate-coated confectionery.<br />
ILLEXAO CB is based on exotic raw<br />
materials (approved by the EU Chocolate<br />
Directive for vegetable fats allowed in chocolate)<br />
with a composition similar to Cocoa<br />
Butter. As such ILLEXAO CB can be used<br />
in the same way as Cocoa Butter.<br />
ILLEXAO CB range and<br />
applications<br />
ILLEXAO CB 50 is recommended for<br />
5 % replacement of Cocoa Butter in<br />
milk chocolate recipes.<br />
ILLEXAO CB 40 is recommended for<br />
5 % replacement in dark chocolate<br />
recipes.<br />
Dark chocolate 50% for moulding<br />
Added 5% CBE<br />
ILLEXAO 5.00<br />
Cocoa mass 40.00<br />
Cocoa butter 5.00<br />
Sugar 50.00<br />
Total 100.00<br />
+ Lecithin 0.40<br />
+ Vanillin 0.02<br />
Fat percentage 32.40<br />
ILLEXAO 15.40<br />
Cocoa butter 84.60<br />
Figure 1. typical solid fat curves<br />
of CB 50 and CB 40<br />
% SFC IUPAC 2.250(b)<br />
80<br />
70<br />
60<br />
50<br />
40<br />
30<br />
20<br />
10<br />
0<br />
20<br />
use ILLEXAO CB in your chocolate and obtain the following<br />
advantages:<br />
Reduced ingredient costs.<br />
Same sensory properties compared to a chocolate based on Cocoa Butter.<br />
As the ILLEXAO CB products can be tailored the manufacturer can influence<br />
the sensory properties of the final chocolate.<br />
Using ILLEXAO CB in the recipe will improve the bloom stability of the<br />
product and extend the shelf life considerably.<br />
25<br />
5<br />
ILLEXAO CB 40<br />
ILLEXAO CB 50<br />
Cocoa Butter<br />
30<br />
35<br />
Temperature (°C)<br />
Figure 2. Maintain sensory quality 5 %<br />
ILLEXAO CB 40, dark chocolate<br />
Sticky<br />
Thick<br />
Tough<br />
Early meltstart<br />
Rapid melting<br />
Waxy<br />
Cooling<br />
Cocoa Butter<br />
ILLEXAO CB 40<br />
Milk chocolate for moulding<br />
Added 5% CBE<br />
ILLEXAO 5.00<br />
Cocoa mass 16.00<br />
Cocoa butter 14.00<br />
Sugar 40.00<br />
Skim milk powder 5.00<br />
Whole milk powder 20.00<br />
Total 100.00<br />
+ Lecithin 0.40<br />
+ Vanillin 0.02<br />
Fat percentage 33.20<br />
ILLEXAO 15.10<br />
Cocoa butter 69.20<br />
Milk fat 15.70<br />
Brittle<br />
Hard<br />
Snap<br />
Totally melted<br />
www.aak.com
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