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White chocolate 27% bars (7-9 g/piece)
Description: universal balanced chocolate of Ukrainian production. For professional use.
Fluidity: ●●●●○ (4/5)
Recommendations: For successful molding, coating and processed products, it is important to temper chocolate, adhering to the crystallization scale. The optimal temperature for tempering chocolate is from 20°C to 22°C.
Application: Use in confectionery for natural coatings, ganaches.
Ingredients: White crystalline sugar, cocoa butter, whole milk powder, skimmed milk powder, whey powder, milk fat, emulsifier soy lecithin E322, flavoring identical to natural "vanillin"/
Additionally: HACCP, kashrut, halal
Net weight: 500 g. Permissible negative deviation 1.5%
Storage conditions and period: store at a temperature of 15 - 24 C and a relative humidity of no more than 75%.
During storage and transportation, the chocolate surface may become "gray", but the taste and quality properties do not change.
"Gray" is eliminated after tempering the chocolate.
Shelf life: 12 months