Ingredients: Sugar, vegetable oil (palm kernel oil and hydrogenated palmkernel oil), cocoa powder (processed with alkali), soy lecithin (an emulsifier),whey powder (milk), and salt.
Applications: Use as a chocolate or as a coating.
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NOE660
White Chocolate Confectionery Coating
Easy to use buttons with a sweet taste and creamy texture. Perfect for melting and coating. Buttons facilitate easy handling, microwave melting, and exact measurement.
$112.00
case
25 lb. Cardboard Carton | 1 Cardboard Carton per Case
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Specifications
Directions
Storage Conditions: Dry and cool (68- 72??F, 20- 22??C) Store in a dry place, away from foreign odors and protected from direct sunlight. To use as COATING: Melt to 113??F/ 45??C with indirect heat and continuous agitation. Add 10-25% vegetable fat/oil to achieve desired fluidity. Maintain at 98-103??F/ 36-39??C while working. For best shine, cool in forced cold air (refrigerator) at 40-45??F/ 4-7??C until coating is completely set. The colder, the better! To use as CHOCOLATE for molding, decorations, etc: NO TEMPERING NEEDED. Melt to 113??F/ 45??C with indirect heat and continuous agitation. Maintain at 98-103??F/ 36-39??C while working. For best shine, cool in forced cold air (refrigerator) at 40-45??F/ 4-7??C until coating is completely set. The colder, the better! To use as CHOCOLATE for ganaches, mousses, creams: NO TEMPERING NEEDED. Melt to 113??F/ 45??C with indirect heat and continuous agitation. Use according to your recipe.
