CARAMELITO 36% MILK CARAMEL COUVERTURE COINS
Product Code: 750008
Felchlin Manufacturer Code: CO38E
A caramel-milk couverture with intense milky caramel flavor, accompanied by notes of milk honey and a a strong vanilla finish. The gentle processing reveals the original aroma of the Forastero cacao beans originating from Ghana.
A caramel-milk couverture with intense milky caramel flavor, accompanied by notes of milk honey and a a strong vanilla finish. The gentle processing reveals the original aroma of the Forastero cacao beans originating from Ghana.
- Availability: In Stock
Net Weight: 13.2 lbs/6 kg
Shelf Life: 540 days
Recommended Storage: Dry/Ambient
Ingredients: Sugar, Cacao Butter, Cacao Kernel, WHEY Powder, BUTTERFAT, Maltodextrin, Whole MILK Powder, Skimmed MILK Powder, Emulsifier (E322: SOYA Lecithin), Flavor, Vanilla* Madagascar. Cacao minimum 36%.
Country of Origin: Switzerland
Shelf Life: 540 days
Recommended Storage: Dry/Ambient
Ingredients: Sugar, Cacao Butter, Cacao Kernel, WHEY Powder, BUTTERFAT, Maltodextrin, Whole MILK Powder, Skimmed MILK Powder, Emulsifier (E322: SOYA Lecithin), Flavor, Vanilla* Madagascar. Cacao minimum 36%.
Country of Origin: Switzerland
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.
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.
