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Tempered chocolates
Our wide range of chocolates with velvety texture is always and always high quality – ensures full versatility and repeatability of applications.
We offer a range of chocolates full of hints of milk, cocoa, harmonious flavour, as well as a whole range of dark, white and dessert chocolates for confectionery professionals. They are an indispensable base and an exceptional addition to all confectionery products, desserts and decorations.
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Category
Tempered chocolates
Sector
Confectioneries
Confectionery industry
Ice cream industry
Ice cream shops
Brand
Bellaria
Application
Bars
For shaping of tablets and bars (full and with additions)
Glazing
For glazing confectionery and bakery products after baking
Cream masses
As an addition to cream or mascarpone-based masses and creams for sandwiching cakes, pies and roulades
Decoration
For making chocolate decorations
Dragee
For coating dried fruit, nuts and nuts
Ice cream masses
As a flavouring additive for melting into the ice cream masses
Mousses and ganache
As an ingredient in mousses and ganache for filling and layering confectionery products
Pralines
For shaping pralines, bars and tablets with fillings and chocolate figures
Benefits
No gluten (in the composition)
Suitable for vegans
Packaging
Bag
Box
Cocoa mass
min. 56%
min. 25%
min. 32%
min. 34,5%
min. 55%
min. 60%
min. 70%
min. 77%
Shelf life
12 mth
18 mth
24 mth
Fat content
min. 28%
min. 32%
min. 33%
min. 34%
min. 35%
Liquefaction
45-47°C
45-50°C
Storage
12-18°C
Tempering
28-29°C
30-32°C
Viscosity
High
Low
Moderate
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