Special vegetable fat

Cocoa butter improver (CBI): One of the challenges all chocolate manufacturers face is how to ensure their products maintain high quality in storage. Our cocoa butter equivalents ILLEXAOTM BR and ILLEXAOTM HS tackle two of the major issues: fluctuating temperatures and fat migration.
By introducing ILLEXAOTM BR into your chocolate recipe, you can improve the bloom stability significantly. That makes it highly suit-
able for chocolates with soft fillings or a high content of hazelnuts.
ILLEXAOTM HS is our heat-stable solution, designed to raise the melting point of chocolate for example for products distributed in warm climates. Softening of chocolate is kept at bay, and choco-late maintains the right snap for perfect enjoyment by the con-sumer. A great choice for chocolate high in milk fat.