Made in Malaysia – Engineered by Latamarko

Latamarko produces its CBS fats in Malaysia using advanced technology and proprietary formulations optimized for coating, dipping, and enrobing applications.
Each batch is refined to deliver:

• Fast crystallization and high gloss

• Smooth, non-waxy mouthfeel

• Strong adhesion to substrates (biscuits, wafers, nuts, fruits)

• Excellent viscosity control

• Stable β′ crystal structure for long shelf life

This coating-grade CBS ensures consistent coverage, minimal oil separation, and stable shine, even during extended storage or high-speed production.

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Technical Specifications – Latamarko CBS (Coating Type)

Parameter	Specification
Manufacturer	Latamarko
Origin	Malaysia
Type	Lauric-based vegetable fat
Form	Solid block / flakes / liquid
Color	Light cream
Odor / Flavor	Clean, neutral
Melting Point (°C)	32 – 34
Slip Point (°C)	31 – 33
Solid Fat Content (SFC %)	25°C: 66–70 · 30°C: 46–52 · 35°C: 6–10
Free Fatty Acids (as oleic)	≤ 0.1 %
Iodine Value (g I₂/100g)	< 5
Peroxide Value	≤ 1.0 meq O₂/kg
Moisture	≤ 0.1 %
Trans Fat	Not detected
Certifications	ISO, HACCP, Halal, Kosher, RSPO (upon request)

Manufactured in Malaysia under Latamarko’s strict technical and sensory quality control.

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Functional Advantages

1. Excellent Gloss and Appearance

Latamarko CBS delivers a high-gloss finish that stays stable through packaging, storage, and transportation. It enhances the aesthetic appeal of coated biscuits, nuts, wafers, and confectionery products.

2. Fast Setting and Cooling

The optimized melting range ensures rapid crystallization and shorter cooling time, improving productivity on continuous enrobing and coating lines.

3. Smooth Texture and Mouthfeel

Despite being a lauric system, Latamarko’s proprietary refining produces a non-waxy, creamy melt similar to premium chocolate coatings.

4. No Tempering Required

Unlike cocoa butter, this fat requires no tempering, saving time, energy, and technical complexity — making it highly efficient for large-scale production.

5. Superior Adhesion

Coating Type CBS provides excellent adhesion to biscuits, wafers, nuts, cereals, and other inclusions, ensuring a uniform layer without cracking or flaking.

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Applications of Latamarko CBS (Coating Type)

1. Enrobed Biscuits and Wafers

Perfect for full or partial coating of biscuits, wafer sheets, and snack bars.
The CBS ensures even coverage, stable gloss, and crisp bite, while preventing oil migration or bloom during storage.

2. Ice Cream Coatings and Shells

Forms a crisp outer shell that melts smoothly in the mouth.
Its fast crystallization ensures immediate setting upon contact with frozen products.

3. Chocolate Coated Nuts and Fruits

Latamarko CBS provides excellent adhesion and controlled viscosity, creating uniform coatings on almonds, peanuts, raisins, or cereal clusters.

4. Decorative Drizzle and Striping

Ideal for drizzling over cakes, pastries, donuts, and desserts — maintaining a brilliant finish without smearing or dullness.

5. Cereal Bars and Confectionery

Enhances flavor and structure in coated bars and clusters, preventing stickiness and ensuring smooth flow and stable color.

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Sensory Profile

Attribute	Description
Color	Creamy light yellow
Gloss	High, stable, and reflective
Aroma	Neutral and clean
Texture	Smooth, fine, and creamy
Mouthfeel	Crisp snap, melts cleanly
Aftertaste	No waxiness, neutral flavor

Latamarko CBS Coating Type gives confectionery products professional appearance, smooth texture, and consistent sensory quality batch after batch.

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Processing Guidelines

• Melting: 45 – 50 °C (avoid overheating)

• Working Viscosity: 2.0–3.5 Pa·s @ 40 °C

• Enrobing Temperature: 35 – 40 °C

• Cooling Tunnel Start: 15 – 18 °C

• Final Product Core Temp: < 20 °C before demoulding or wrapping

• Relative Humidity: < 60 %

Important: Do not mix lauric CBS with cocoa butter or non-lauric fats. Cross-contamination can lead to fat bloom.

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Quality Control and Lot Assurance

Each production lot undergoes:

1. SFC (Solid Fat Content) Curve verification

2. Crystallization & Melting Point Testing

3. Peroxide & FFA Control

4. Pilot Coating Test for Gloss and Adhesion

5. Sensory and Stability Analysis

A Certificate of Analysis (COA) is issued with every batch to ensure traceability and compliance.

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Comparative Performance

Feature	Latamarko CBS (Coating Type)	Natural Cocoa Butter
Tempering	Not required	Required
Gloss & Appearance	Excellent	Excellent
Setting Time	Fast	Moderate
Adhesion to Base	Superior	Moderate
Shelf Stability	High	Medium
Melting Point (°C)	33 – 34	33 – 36
Heat Resistance	Excellent	Limited
Cost Efficiency	High	Low

Industrial Benefits

• Simplified coating process (no tempering)

• Consistent viscosity for smooth flow on lines

• Extended shelf life up to 24 months

• Resistant to fat bloom and oxidation

• Gloss retention during storage

• Compatible with various cocoa powders and flavors

• Suitable for tropical climate production and export markets

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Sustainability Commitment

Latamarko is committed to responsible sourcing.
All palm-based raw materials are RSPO-certified (Mass Balance / Segregated), ensuring traceable, sustainable, and environmentally responsible production.

Manufacturing follows ISO 22000, GMP, and HACCP systems in Malaysia, meeting strict European safety and sustainability standards.

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Packaging and Export Options

• 20 kg / 25 kg cartons (solid blocks)

• Flakes or chips for fast melting

• Heated liquid in bulk containers for large-scale users

• Private label or customized packaging available

Each export shipment includes:

• Certificate of Analysis (COA)

• Certificate of Origin (Malaysia)

• Health Certificate

• Specification Sheet

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Storage and Shelf Life

• Store in a cool, dry, and odor-free environment below 25 °C

• Avoid direct sunlight and temperature fluctuations

• Shelf life: 24 months under proper storage

• Keep away from humidity and strong odors

Stable gloss, flavor, and crystallization are maintained throughout the shelf life.

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Best Practices

• Use dedicated lines for lauric CBS systems

• Ensure moulds and conveyors are moisture-free

• Maintain steady cooling gradient to prevent whitening

• Avoid direct contact with non-compatible fats

• For stronger shine, preheat base material slightly before coating

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Recommended Usage Levels

Application	Dosage Recommendation
Enrobing / Coating	Fat phase 100 % CBS
Ice Cream Shells	100 % CBS with cocoa powder
Decorative Drizzle	100 % CBS or blend with 5–10 % CBR
Cereal Bar Coating	100 % CBS
Compound Chocolate	100 % CBS fat base

Formulate with 8–12 % alkalized cocoa powder for rich color and flavor intensity.

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Sensory and Visual Results

Finished coatings using Latamarko CBS (Coating Type) exhibit:

• Deep brown or milk-chocolate tone

• High reflectivity (DOI > 80%)

• Fine, non-porous surface

• Crisp bite, smooth melt

• Stable gloss for 6–12 months under controlled storage

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Compliance and Safety

• 100% vegetable origin, non-GMO

• Free from allergens, trans fats, and hydrogenated oils

• Fully compliant with EU, Codex, and FDA standards

• Halal and Kosher certified

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Conclusion – Smooth Coating, Spanish-Malaysian Precision

Latamarko Cocoa Butter Substitute (Coating Type) is the professional’s choice for premium chocolate coatings that combine visual brilliance, technical stability, and economic efficiency.

Manufactured in Malaysia under Latamarko’s proprietary formulation and quality standards, it ensures:

• Gloss retention

• Smooth mouthfeel

• Fast setting and strong adhesion

• Long shelf life and easy processing

From biscuits and wafers to ice cream shells and cereal bars, Latamarko CBS (Coating Type) guarantees perfect coverage, creamy texture, and reliable performance —
Made in Malaysia, trusted worldwide