Cocoa Butter

Cocoa Butter

DALY Products

Cocoa butter is a vegetable oil obtained from the beans of the cocoa fruit. Cocoa beans contain an average of 50%-55% fat. Cocoa beans are pressed and separated into oil and powder. Cocoa butter is a yellowish-white colored, hard at room temperature and melts at body temperature. This is exactly what makes chocolate melt perfectly in the mouth.

Properties

Uses: In addition to chocolate production, cocoa butter is also used in baking, desserts and some cosmetic products. It especially increases the shine and texture of chocolate.
Texture and Melting Point: Cocoa butter is solid at room temperature, but melts easily when heated. This feature allows chocolate to melt and disappear in the mouth.
Flavor: Cocoa butter has a natural chocolate flavor and is used to add a rich taste to desserts.

Nutritional Values

Fatty Acids: Cocoa butter contains both saturated and unsaturated fatty acids. Especially stearic, oleic and palmitic acids.
Antioxidants: It is a fat with a high content of antioxidants and may offer some health benefits.

Cocoa Butter

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Shortening

It is a type of oil used to improve the quality of biscuits, cakes, pastries, cookies, bread and other bakery products and to facilitate their baking.

Shortening

It is a type of oil used to improve the quality of biscuits, cakes, pastries, cookies, bread and other bakery products and to facilitate their baking.

Margarine

Margarine is a type of fat made from vegetable oils and is often used as a substitute for butter. It is produced by hydrogenation or emulsification of fats and oils and usually contains 80% fat.

Margarine

Margarine is a type of fat made from vegetable oils and is often used as a substitute for butter. It is produced by hydrogenation or emulsification of fats and oils and usually contains 80% fat.

Spread Oil

Spread oil is a type of spread oil, usually spread on bread and used as an alternative to butter or margarine. It is produced with a mixture of vegetable oils, dairy products and emulsifiers.

Spread Oil

Spread oil is a type of spread oil, usually spread on bread and used as an alternative to butter or margarine. It is produced with a mixture of vegetable oils, dairy products and emulsifiers.

Edible Oil Coating

Edible Oil Coating

Edible oil coating is a type of oil that is applied to the surface of food products and serves aesthetic and functional purposes. It protects the outer surface of food, enhances its flavor and adds shine.

Edible Oil Coating

Edible oil coating is a type of oil that is applied to the surface of food products and serves aesthetic and functional purposes. It protects the outer surface of food, enhances its flavor and adds shine.

Vegetable Oil

Vegetable oils are fats extracted from plants and are often used in the kitchen to prepare a variety of foods such as cooking, frying, making salad dressings and pastries.

Vegetable Oil

Vegetable oils are fats extracted from plants and are often used in the kitchen to prepare a variety of foods such as cooking, frying, making salad dressings and pastries.

Chocolate Oil

Chocolate butter is a mixture of cocoa butter and other fats. Chocolate butter is mainly used in chocolate coatings and confectionery. It may contain cocoa butter, but is often mixed with other types of fat.

Chocolate Oil

Chocolate butter is a mixture of cocoa butter and other fats. Chocolate butter is mainly used in chocolate coatings and confectionery. It may contain cocoa butter, but is often mixed with other types of fat.