Bambo Prima Cocoa Coating
Bambo Prima Cocoa Coating
Cocoa flavour, dark brown colour confectionery coating.
Form: flakes.
High-performance confectionery coating with excellent crystallisation and chocolate-like qualities. It forms a thin, crunchy and satiny layer on the coated product.
Technical description
Benefits
No gluten (in the composition)
Suitable for vegans
Application
Glazing
Cream masses
Stracciatella
Professional confectionery topping with “4 x N” properties:
- Non-lauric
- NH – based on non-cured fat
- Low-trans – based on specialty fat with <2% trans isomer content
- No tempering required
Non-cured fat (NH) based topping, consistent with the requirements of today’s food market, including EU Regulation 649/2019 regulating the permissible content of trans isomers in food. A coating based on non-lauric fat, providing an optimal solution for manufacturers who, for technological reasons, cannot use lauric fat on their equipment (manufacturers working with chocolate). Simple composition and clean labelling – a recipe based on fine cocoa powder, which determines the sensory qualities of the coating.
The intense cocoa flavour with a chocolate note and the distinctive brown colour will give a unique character to the products coated and decorated with this topping. The product is easy to use – unlike chocolate, it does not require tempering; ready to use immediately after melting. The topping is available in thin flakes that melt quickly and easily.
Offered in convenient, economical packaging, in 10 and 20 kg bags.
- For artisan-scale coating of pastries, cakes, roulades and small bakery products (croissants, doughnuts, eclairs, donuts).
- For industrial-scale coating of bakery and pastry products (biscuits, cakes, sandwich biscuits, gingerbread, sponge cakes with jelly).
- For industrial-scale coating of confectionery bodies of various shapes: jellies, marshmallows, nut pulp blocks, candies.
- For drageering of small confectionery bodies.
Directions for use
- Liquidise the topping in flake form at 45-50°C. On an industrial scale in water-jacketed tanks fitted with a stirrer (stirring speed 12-15 rpm), on an artisan scale – in a water bath.
- Cover confectionery products, depending on the type, at 38-43°C.
- After coating, cool until the glaze has set. On an industrial scale, in a refrigeration tunnel with a temperature sector of 12-16°C, depending on the design of the tunnel and the speed of movement of the products in the cooling zone.
Storage and shelf life
Store flake toppings in a dry, ventilated room, free from foreign odours, away from heat sources, at 12-20°C, RH <75%, in sealed packaging for 12 months.
Practical notes
In the case of refrigerated products, due to the melting profile of the fat used as an ingredient in the topping, it is recommended that the coated products are eaten after they have reached room temperature (20-25°C). Under these conditions, the topping acquires an optimum degree of firmness and crispness, which is sensorially desirable.
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