T1 Melting 45 - 48°C / T2 Crystallisation 27 - 28°C / T3 Working 30°C
TEMPERING WITH A TEMP. MACHINE:
T4 31° C
Milk chocolate couverture with a perfectly balanced taste: sweet and aromatic notes of toffee and caramel balance the flavour of the high percentage of cocoa: for connoisseurs.
Applications
Chocolate
Praline coating on ganache base, hollow shells, chocolate coated dragées, bars, decoration and silk, screen printing.
Patisserie
Mousse, Bavarian cream, semifreddos.
Gelato
Ingredient for any dark, milk and gianduja chocolate gelato preparation.
Characteristics
Gluten Free
Halal
Cod.
6202
Four 3 kg bags
LATTE SOAVE
Average storage time:
18 months
Copertura di cioccolato al latte:
33 %
FLUIDITY:
3
MINIMUM COCOA:
33 %
COCOA BUTTER:
30 %
TOTAL FAT:
37,7 %
MAX SUGAR:
41 %
MANUAL TEMPERING:
T1 Melting 45 - 48°C / T2 Crystallisation 27 - 28°C / T3 Working 30°C
Milk chocolate couverture characterized by the notes of fresh milk in a suave and delicate combination.
Applications
Chocolate
Easter eggs, hot chocolate, praline coating on ganache base, hollow shells, chocolate coated dragées, bars, truffles, whipped ganache.
