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ALBA 36% WHITE COUVERTURE BAR, NAS, 22 lbs / 10 kg
Product Code: 750081
Felchlin Manufacturer Code: CL79E
Alba 36% is a white chocolate which has no added sugar (NAS), suitable for special dietary requirements. Felchlin’s high quality standards for cacao butter make this a very smooth chocolate with an intense flavor.
Alba 36% is a white chocolate which has no added sugar (NAS), suitable for special dietary requirements. Felchlin’s high quality standards for cacao butter make this a very smooth chocolate with an intense flavor.
- Availability: Out of Stock
Net Weight: 22 lbs/10 kg
Shelf Life: 540 days
Recommended Storage: Dry/Ambient
Ingredients: Sweetener (E965: Maltitol), Cacao Butter, Whole MILK Powder, Skimmed MILK Powder, Vanilla Extract* Madagascar, Emulsifier (E322: SOYA Lecithin). Cacao minimum 36%.
Country of Origin: Switzerland
Shelf Life: 540 days
Recommended Storage: Dry/Ambient
Ingredients: Sweetener (E965: Maltitol), Cacao Butter, Whole MILK Powder, Skimmed MILK Powder, Vanilla Extract* Madagascar, Emulsifier (E322: SOYA Lecithin). 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.
