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14 results found for "Tempering"

  • Dark Chocolate with Maltitol - MALCHOC-D - 5kg Block

    Product | Callebaut

    Dark chocolate with no added sugar.
    This dark chocolate bursts with deliciously intense chocolate taste contains no added sugar. Its pleasant sweetness comes from the sugar substitute maltitol, rounded off with natural Bourbon vanilla. And its taste and mouthfeel come very close to the taste of our traditional chocolates such as the 811. Same crack, same mouthfeel, same colour and beautiful gloss.
    This Dark Chocolate with no Added Sugar furthermore offers the same freedom of creativity in applications as our Finest Belgian Chocolate recipes do: from confectionery, pastry mousses or crémeux to desserts and drinks. Melting, tempering, cooling, moulding, etc. work in exactly the same way. Its technical properties and behaviour are absolutely identical. 
    Finished products made with this chocolate, can be promoted with the label “no added sugar” if the finished recipe doesn't contain any added sugars at all: e.g. pralines, chocolate bars or tablets with fillings in which the filling doesn't contain any added sugar, or in which sucrose has been replaced with sweetener.

    Dark Chocolate with Maltitol - MALCHOC-D - 5kg Block

  • COATING - PÂTE À GLACER IVOIRE - 5KG BUCKET

    Product | Cacao Barry

    No tempering is required! Say goodbye to the complexities of tempering chocolate!

    Pâte à Glacer Ivoire is the ultimate solution to simplify your production process while maintaining exceptional quality because it was designed to provide ease of handling and requires no tempering. 

    This makes it ideal for your creations and an excellent option for operators with varying technical expertise.

    With its ivory colour, this Pâte à glacer Ivoire delivers a shiny, chocolate-like finish. Remaining liquid at 40°C and not hardening during your operations, the compound ensures optimal coating and perfect enrobing without compromising on the quality of your finished products. Its unique vegetable fat composition guarantees a more uniform crystallisation behaviour compared to cocoa butter alone. Easily coat your cakes without a palette knife for entremets glazing.

    • Easy-to-handle
    • No tempering
    • Cost and time savings
    • More suitable option for non-technical operators
    • Appearance consistency through temperature variation

     

     
    COATING - PÂTE À GLACER IVOIRE - 5KG BUCKET

  • COATING - PÂTE À GLACER BLONDE - 5KG BUCKET

    Product | Cacao Barry

    No tempering is required! Say goodbye to the complexities of tempering chocolate! 

    Pâte à Glacer Blonde is the ultimate solution to simplify your production process while maintaining exceptional quality because it was designed to provide ease of handling and requires no tempering. This makes it ideal for your creations and an excellent option for operators with varying technical expertise.

    With its light brown colour, this Pâte à Glacer Blonde delivers a shiny, chocolate-like finish and remaining liquid at 40°C without hardening during your operations. The compound ensures optimal coating and perfect enrobing without compromising the quality of your finished products. In addition, its unique vegetable fat composition guarantees a more uniform crystallisation compared to cocoa butter alone. Easily coat your cakes without a palette knife for entremets glazing.

    • Easy-to-handle
    • No tempering
    • Cost and time savings
    • More suitable option for non-technical operators
    • Appearance consistency through temperature variation
    COATING - PÂTE À GLACER BLONDE - 5KG BUCKET

  • COATING - PÂTE À GLACER BRUNE - 5KG BUCKET

    Product | Cacao Barry

    Elevate your culinary creations effortlessly with our Cacao Barry Pâte à Glacer Brune.

    Pâte à Glacer Brune is the ultimate solution to simplify your production process while maintaining the exceptional quality of your culinary creations. 

    Say goodbye to the complexities of tempering chocolate with our dark soft set compound that requires no tempering, making it perfect for operators with varying technical expertise.

    Pâte à Glacer Brune delivers a shiny finish like chocolate with its intense dark brown colour, while it remains liquid at 40°C without hardening. It guarantees optimal coating and perfect enrobing without compromising the quality of your finished products, thanks to its unique vegetable fat composition that ensures a more uniform crystallisation behaviour compared to cocoa butter alone.

    With our easy to use Pâte à Glacer Brune you will not need a palette knife to finish your entremets glazing because it allows you to swiftly coat your applications. It is ideal for viennoiserie, coating your cookies, brownies, biscuits, donuts, madeleine, génoise, cakes, etc.

    With its superior quality, you'll be able to achieve a flawless finish that will leave your customers impressed. Try it today and simplify your production process, without compromising on quality.

    COATING - PÂTE À GLACER BRUNE - 5KG BUCKET