When cocoa butter is not enough
Contrary to popular belief, the use of cocoa butter is not a requirement for chocolate production, and it does not always guarantee the desired results.
At UBC Kimya, we offer natural, efficient, and sustainable plant-based alternatives to cocoa butter that enhance the functionality of chocolate. While streamlining your production line, we can help you shape your chocolate according to market and your specific needs. Our solutions provide a longer shelf life, a delicious taste, and aroma, allowing you to create excellent chocolates that meet your requirements.
Our portfolio of cocoa butter alternatives BADE ER CBE, BADE ERCBR, BADE ER CBS are designed to replace or complement cocoa butter in your recipes. With our products, you can add flavor to molded chocolates, coatings, and confectionery fillings, controlling the mouthfeel and melting properties.
With our portfolio tailored to your needs;
Use in Correct Proportions
We understand chocolate production well. Just as important as knowing what ingredients go into chocolate dough is understanding how much of each ingredient to use. When producing high-quality spreadable products with an excellent shelf life, selecting the right oil is a crucial aspect. Together, we can find the most suitable solution for your business and your customers.If you have specific needs or questions about our chocolate oils and fats and how they can elevate your chocolate creations, feel free to ask. We are here to provide formulation support and assist you in achieving the best results!