Chocolate Alabaster 35 with caramelised milk
Sales locations
+ add to comparison
remove from comparison
Chocolate Alabaster 35 with caramelised milk
Premium white chocolate with caramelised milk, offering rich, creamy profile with delicate caramel notes and golden hue.
Index: DR10-MB012-025
Technical description
Type: White Chocolates
Cocoa mass: min. 32%
Milk Content: min. 14%
Fat content: min. 35%
Dried Caramelised Milk: 11%
Melting: 42-45°C
Cooling: 25-26°C
Tempering: 28-29°C
Storage: 12-18°C
Shelf life: 12 mth
Fluidity: Very thin
Format: 10 mm Drops
Packaging: Flat-bottom pouch with zipper
2.5 kg
(8 pcs. / box)
Benefits
No gluten (in the composition)
Application
Chocolate bars
Coating
Pastry cream
Decorations
Dragée
Mousses & ganache
Praline shells
Depending on the composition and rheology parameters, Terravita chocolates, offered in the form of tempered drops, can be used:
- For coating of bakery, pastry products (such as sponge cake with jelly, biscuits, gingerbread).
- For confectionery bodies of various shapes: jellies, marshmallows, nut pulp blocks, slices.
- For coating of dried fruit such as Californian plums or apricots.
- For dragéeing nuts and small confectionery bodies.
- For the moulding of slabs, bars, praline shells.
- For the manual preparation of chocolate decorations.
- As an additive for chocolate mousses, ganache, cream masses for cakes and pastries.
- As an addition to brownie or muffin cakes.
- The drops form is also attractive as a coffee snack.
Directions for use
When preparing Terravita chocolate drops, follow the instructions given:
- On the manufacture scale: liquefy at 45-50°C.
- On the artisan scale: on a water bath, where the temperature of the water in the bath should not exceed 70°C.
- Chocolate warmers (e.g. bemar type) can also be used for liquefaction.
- Use chocolate according to its intended use: forming bars, praline shells, coating pastry, bakery and confectionery products, preparing hand-made decorations – tubes, grids, inscriptions or chocolate drawings.
Storage and shelf life
Store in a dry, ventilated room, free from foreign odours, away from heat sources, at a temperature of. 12-18°C, with relative air humidity RH <75%, intact packaging for a period of 12 months.
Product properties
Terravita chocolates in the form of drops are tempered chocolate, which makes them easy to use and speeds up the production process of confectionery products.
Gallery
Nie możesz dodać więcej produktów do porównania