Palmy 200/400 are called cocoa butter improver (CBI) and they are made entirely from vegetable origin by way of sophisticated fractionation processes.

Cocoa butter is a natural agricultural produce as such its melting characteristics will vary according to its origin. Cocoa butter shows insufficient heat resisting characteristics in high temperature climatic condition. Thus, chocolate manufacturers may have to adjust its undesirable characteristics by adding harder vegetable fat. Palmy 400/200 is the very product to raise the melting point of cocoa butter.