White chocolate Velvet (10 kg)
11,140.00грн
A brief description
Composition
мин. % какао: 33,1%| какао-масло: 34,6%|% жира без какао: 0% | мин.% молока: 21,9%|% молочого жира: 6,3%| жир без молока: 16,6%| % жира: 40,9% |масло какао: 34,6% .Происхождение какао бобов:главным образом западноафриканские какао-бобы, в основном разновидности Форастеро.Вязкость:(-●●●○○+)
Type of Chocolate
белый
Weight in kg
10
Original packing of 10 kg
The silky, creamy white confectionery chocolate Callebaut range.
This unusual white chocolate never overwhelms, and brings a mild pleasure from the fresh milk taste with a light pleasant sweetness, leaving a creamy finish.
Velvet is perfect for any combinations you can think of: from unexpected spices, such as Greek saffron, to the amazing fruit.
Velvet the average turnover of the Constitution that allows it to be applied in different spectra: the icing, candies, mousses, fillings, ganache.
Tips for combination
Mastic, pink pepper, Greek saffron, tangerine, gooseberry ,lemon, rhubarb, caramel, lavender
Applications
Confectionery: chocolate clusters, chocolate spreads, ganache, mendiante, truffles.
Cakes and dessert: Bavaria, creams and fillings, casseroles, Kurds, glaze, mousse, sauces.
Ice cream and sorbet American ice cream, Gelato, soft ice.
The silky, creamy white confectionery chocolate Callebaut range.
This unusual white chocolate never overwhelms, and brings a mild pleasure from the fresh milk taste with a light pleasant sweetness, leaving a creamy finish.
Velvet is perfect for any combinations you can think of: from unexpected spices, such as Greek saffron, to the amazing fruit.
Velvet the average turnover of the Constitution that allows it to be applied in different spectra: the icing, candies, mousses, fillings, ganache.
Tips for combination
Mastic, pink pepper, Greek saffron, tangerine, gooseberry ,lemon, rhubarb, caramel, lavender
Applications
Confectionery: chocolate clusters, chocolate spreads, ganache, mendiante, truffles.
Cakes and dessert: Bavaria, creams and fillings, casseroles, Kurds, glaze, mousse, sauces.
Ice cream and sorbet American ice cream, Gelato, soft ice.
Details
Composition
мин. % какао: 33,1%| какао-масло: 34,6%|% жира без какао: 0% | мин.% молока: 21,9%|% молочого жира: 6,3%| жир без молока: 16,6%| % жира: 40,9% |масло какао: 34,6% .Происхождение какао бобов:главным образом западноафриканские какао-бобы, в основном разновидности Форастеро.Вязкость:(-●●●○○+)
Product Parameters
Type of Chocolate
белый
Weight in kg
10
About the manufacturer
Callebaut
Callebaut has created its chocolate for over 100 years, retaining quality and taste for generations of chocolatiers and pastry chefs. Starting with the roasting process of a whole cocoa bean, which imparts flavor and aroma to each chocolate variety, ... Read more...Похожие товары
