Why Latamarko CBS for Moulding

• No tempering required → reduced energy, shorter cycle times, higher throughput

• Rapid crystallization & fast release → minimal breakage, clean edges, crisp definition

• High gloss retention → showroom finish from line to shelf

• Stable β′ crystal structure → fine texture, pleasant snap, bloom resistance

• Balanced melt profile (33–35 °C) → creamy mouthfeel without waxiness

• Process-friendly viscosity → smooth flow, consistent mould coverage, low porosity

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Product Architecture: Two Optimized Variants

To suit different recipes and market needs, Latamarko offers two moulding-type CBS builds. Both are manufactured by Latamarko in Malaysia under the same rigorous QA system.

1. LM-CBS-M (L) — Lauric System

• Built on highly fractionated palm kernel derivatives

• Fastest set, highest gloss, excellent demoulding

• Not compatible with cocoa butter (use in compound chocolate with cocoa powder; avoid mixing with CBE/CB/CBS of other families to prevent fat bloom)

2. LM-CBS-M (NL) — Non-Lauric System

• Based on specialized palm/palm stearin structures

• Slightly slower set vs. lauric, but better compatibility with broader fat systems in compounds

• Improved heat stability for challenging logistics

Pick (L) when maximum line speed and instant gloss are critical. Choose (NL) when formulation flexibility and broader fat compatibility within compound systems are desired. (Neither is designed to be blended with real cocoa butter.)

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Technical Specifications (Best-in-Class Analysis)

Core Physicochemical Data

Parameter	LM-CBS-M (L)	LM-CBS-M (NL)
Appearance	Pale cream solid	Pale cream solid
Melting Point (°C)	33 – 35	34 – 36
Slip Point (°C)	32 – 34	33 – 35
Solid Fat Content (SFC, %)	25 °C: 65–70 · 30 °C: 45–52 · 35 °C: 6–10	25 °C: 60–66 · 30 °C: 42–50 · 35 °C: 8–12
Iodine Value (g I₂/100 g)	< 5	35 – 40
Peroxide Value (meq O₂/kg)	≤ 1.0	≤ 1.0
Free Fatty Acids (as oleic)	≤ 0.10 %	≤ 0.10 %
Moisture & Volatiles	≤ 0.10 %	≤ 0.10 %
Trans Fat	ND / 0.0 g	ND / 0.0 g
Odor/Flavor	Neutral, clean	Neutral, clean

Micro & Contaminants

Although refined fats have very low microbial risk, Latamarko validates each lot:

• TPC < 1000 CFU/g · Yeast & Mold < 50 CFU/g · Pathogens: not detected

• Heavy Metals (Pb, Cd, Hg): within EU limits

• 3-MCPD/GE: controlled under latest regulations

Certifications

ISO 22000 / HACCP / GMP, Halal, Kosher. RSPO (MB/SCC) available upon request.

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Sensory & Functional Profile

• Visual: deep shine, high distinctness of image (DOI), smooth surface

• Texture: fine β′ matrix; crisp snap without brittleness

• Mouthfeel: clean melt at palate temperature; no soapy or waxy after-feel

• Shelf Behavior: strong resistance against fat bloom and whitening when processed correctly

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Processing Guide (Moulding Lines)

Melting: 45–50 °C (avoid prolonged overheating to preserve oxidative stability)
Working Viscosity: adjust with lecithin/fillers to 2.0–3.5 Pa·s @ 40 °C (example target)
Depositing Temperature: 36–40 °C (depending on viscosity profile & mould geometry)
Mould Temperature: 18–22 °C for rapid set + easy release
Cooling Tunnel: start 12–14 °C → finish 8–10 °C; total 8–12 min (line-speed dependent)
Demoulding: product core < 16 °C; ensure moulds are dry, oil-free

Critical: Avoid cross-contamination between lauric (L) and cocoa-butter/CBE systems. Keep equipment dedicated or perform validated cleaning to prevent bloom.

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Formulation Guidance

• With Cocoa Powder: both (L) and (NL) variants perform excellently; use 8–12 % cocoa powder in standard sweet compounds for premium color/taste.

• With Dairy Powders: choose (NL) if you need a slightly slower set and rounder melt; (L) when speed and shine are paramount.

• Emulsifiers: 0.3–0.5 % soy/rapeseed lecithin; add 0.05–0.1 % PGPR for viscosity tuning in high-solid recipes.

• Flavor Carriers: vanilla/nut pastes integrate cleanly; avoid high-moisture inclusions that can compromise gloss.

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Applications & Recommended Dosages

Application	Key Benefits	Typical Use Level*
Moulded Bars & Tablets	High gloss, snap, fast release	Fat phase 100 % CBS
Praline Shells	Edge definition, low breakage	Fat phase 100 % CBS
Seasonal Figures (Hollow)	Thin-wall strength, quick set	Fat phase 100 % CBS
Panned Centers (Pre-coat)	Clean build, shine	Formulation-specific
Decorative Pieces	High definition, low sticking	Fat phase 100 % CBS

In compound chocolate systems (no cocoa butter). Adjust sugar/cocoa powder for color/taste and overall fat 28–36 % depending on target bite and shell thickness.

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Quality System & Lot Release

Every production lot manufactured by Latamarko (Malaysia) undergoes:

1. GC profile & SFC curve verification (25/30/35 °C)

2. Chemical indices (FFA, PV, IV, anisidine where applicable)

3. Oxidative stability (accelerated test)

4. Sensory panel (gloss, snap, mouthfeel)

5. Trial moulding on pilot depositor to confirm demoulding and DOI

A full Certificate of Analysis (COA) is issued for each batch.

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Comparative Snapshot

Feature	Latamarko CBS (L)	Latamarko CBS (NL)	Cocoa Butter
Tempering Need	No	No	Yes
Gloss & DOI	Excellent	Excellent	Excellent
Set Speed	Fastest	Fast	Moderate
Heat/Logistics Robustness	High	Very High	Moderate
Compatibility w/ CB/CBE	No	Limited (within compounds)	—
Cost Efficiency	Best	Excellent	Lowest (✗)

Troubleshooting & Best Practices

• Bloom/Whitening: often from fat cross-contamination or warm storage → segregate fat systems; keep finished goods at 18–22 °C, < 60 % RH.

• Sticking in Moulds: check mould dryness, lower mould temp 1–2 °C, verify viscosity (add 0.03–0.05 % extra PGPR if needed).

• Dull Surface: excessive moisture or cold shock → stabilize tunnel gradient; pre-condition moulds.

• Brittle Snap: SFC too high → raise depositing temp 1–2 °C or adjust composition with soft-stock fraction (consult Latamarko tech team).

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Sustainability & Compliance

• RSPO MB/SCC palm supply chains available

• Manufactured under ISO 22000, HACCP, GMP

• Halal & Kosher certified

• Conforms to EU and major international standards for refined confectionery fats

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Packaging & Shelf Life

• 20 kg / 25 kg cartons (blocks) · Chips/Flakes for rapid melting · Heated liquid for bulk users

• Shelf life: up to 24 months at ≤ 25 °C, dry, odor-free environment; protect from light and heat sources

• Clearly labeled with batch, MFG/EXP, variant (L or NL), net weight

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Storage & Logistics

• Warehouse at 18–22 °C, RH < 60 %

• Keep away from strong odors (fat is odor-absorbent)

• Palletize off the floor; allow air circulation

• Avoid temperature cycling to prevent condensation and surface dullness

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Regulatory & Allergen Statement

• All vegetable-fat origin; no added allergens

• GMO-free sources available

• Compliant with current limits for 3-MCPD/GE and heavy metals

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Conclusion: Moulding Mastery by Latamarko

Latamarko Cocoa Butter Substitute (Moulding Type)—manufactured in Malaysia by Latamarko—delivers the precise crystal behavior, melt curve, and surface brilliance required for world-class moulded chocolate. With no tempering, fast set, gloss that lasts, and clean snap, it streamlines production while elevating product aesthetics and mouthfeel.

Choose LM-CBS-M (L) for maximum speed and shine in classic compound systems, or LM-CBS-M (NL) when you want robust logistics and broader formulation latitude—always with Latamarko’s manufacturing quality at the core