chocolate compound coatings offer the genuine taste and texture of chocolate with no need for tempering or fatty blooming after cooling. Heated to a temperature of 50° C. Before coating, cool to 38-40° C. (coating will may be too thick below 38° C or not hardening above 41°)
Applications: biscuits, waffles, Swiss rolls, soufflés, cakes, spice-cakes, sponge cakes & sweets, marsh-mellows, fruit jellies, caramel, nuts & dried fruit
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packaging:
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drops: 20 kg boxes
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blocks: 4 x 5 kg blocks in 20 kg boxes
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trays: 6 x 4 kg blocks in 24 kg boxes
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vemicelli: 2 x 10 kg per bag in 20 kg boxes
- White / Milk / Dark Confectionery / ice cream Coating
- White Chocolate creamy sweet white chocolate with 29% cocoa solids
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Milk Chocolate with 31% or Dark Chocolat' with 55% cocoa solids
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Bakestable dark Chocolate for cookies and cakes with 44% cocoa solids
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Cocoa Mass & Butter natural blended cocoa mass in 1 cm chips
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Decorations like curls, shavings, vermicelli, sticks etc
BB at max 3-18 C - 75% humidity
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12m
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Net weight (g)
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3000
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MOQ
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20
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