Chocolate Sienna 34,5

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Chocolate Sienna 34,5

Milk chocolate with an intense milky character, a subtle cocoa note and a velvety texture.

Index: DR10-KU035-025

Technical description

Type: Milk Chocolates

Cocoa mass: min. 34,5%

Milk Content: min. 22,5%

Fat content: min. 34%

Melting: 44-45°C

Cooling: 26-27°C

Tempering: 29-30°C

Storage: 12-18°C

Shelf life: 18 mth

Fluidity: Medium

Format: 10 mm Drops

Packaging: Flat-bottom pouch with zipper 2.5 kg (8 pcs. / box)

Sector

Confectioneries Confectionery industry Ice cream industry Ice cream shops

Benefits

No gluten (in the composition)

Application

Chocolate bars

Pastry cream

Decorations

Dragée

Drip cake

Mousses & ganache

Depending on the composition and rheology parameters, Terravita chocolates, offered in the form of tempered flakes, 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 flakes form is also attractive as a coffee snack.

Directions for use

When preparing Terravita chocolate flakes, 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 18 months.

Product properties

Terravita chocolates in the form of flakes are tempered chocolate, which makes them easy to use and speeds up the production process of confectionery products.