BIONDA 36% WHITE CARAMEL COUVERTURE COINS
Product Code: 750082
Felchlin Manufacturer Code: CO49E
A unique special milk powder contributes to the natural flavor in addition to a caramel milk powder (created through caramelization of various sugars and milk). The full-bodied creamy profile originates from the high milk fat content and awakens childhood memories.
1box: 13.2 lbs/6 kg
A unique special milk powder contributes to the natural flavor in addition to a caramel milk powder (created through caramelization of various sugars and milk). The full-bodied creamy profile originates from the high milk fat content and awakens childhood memories.
1box: 13.2 lbs/6 kg
- Availability: In Stock
Net Weight: 13.2 lbs/6 kg
Shelf Life: 540 days
Recommended Storage: Dry/Ambient
Ingredients: Sugar, Cacao Butter, Whole MILK Powder, BUTTERFAT, WHEY Powder, Maltodextrin, Skimmed MILK Powder, Emulsifier (E322: SOYA Lecithin), Caramel. Cacao minimum 36%.
Country of Origin: Switzerland
Shelf Life: 540 days
Recommended Storage: Dry/Ambient
Ingredients: Sugar, Cacao Butter, Whole MILK Powder, BUTTERFAT, WHEY Powder, Maltodextrin, Skimmed MILK Powder, Emulsifier (E322: SOYA Lecithin), Caramel. 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.
