Made from premium quality vegetable fat, lauric base, non-hydrogenated and trans-fat free.
Used in coating ang mould chocolate applications and it has steep melting profile, good mouthfeel, flavor release and excellent blooming resistance.
32 - 35%
45 - 48%
8 - 10%
0.3 - 0.4%
0.1 - 0.2%
0.05 – 0.1%
0.05 %
Using Culina Choco Premium NH 132 in moulded chocolate production helps you achieve a reliable cocoa-butter-substitute performance for moulding: a steep melting profile, clean mouthfeel with good flavor release, and strong bloom resistance—all while staying trans-fat free (lauric base). This makes it well-suited for consistent industrial moulding where you want stable shine and eating quality without constant troubleshooting.
