Description
White chocolate noted for its fluidity and creaminess, and ideal for working with dairy notes. In application this product is used to coat pralines and specialties, fill hollow shells and create ganaches, mousses and creams.
Country of Production : Switzerland
Item Type : Baking Discs, Couverture
Minimum Cocoa Content : 30%
Packing :
2 kg / Pkt ( Original )
1 kg / pkt (Repacked by Hong Yap)
500 gm / pkt (Repacked by Hong Yap)
2 kg / Pkt ( Original )
1 kg / pkt (Repacked by Hong Yap)
500 gm / pkt (Repacked by Hong Yap)
Ingredients
Sugar, Cacao Butter, Partially Skimmed MILK Powder, Whole MILK Powder, Emulsifier (E322: SOYA Lecithin), Vanilla Extract* Madagascar
Preparation:
Tempering is necessary when using the couverture in its pure form for molding, making showpieces or dipping candies; it is not required when using couverture as an ingredient; melt carefully using one of the following methods: a water bath (taking care that no steam or water comes into contact with the couverture), warming cabinet with a temperature control, or in a microwave.
Application:
To coat pralines and specialties, fill hollow shells and create ganaches, mousses and creams.
US 7163 
BR 3420 
AU 1674 
CA 1636 
TH 1525 
JP 1450 
SG 1215 
VN 932 
