No hydrogenated fats
Dark compound, with an extraordinary fluidity that makes it suitable for any pastry application, such as covering, decorations and moulded subjects. Also available in palm oil free version.
dark compound coating suitable for all pastry purposes. KIRONCAO do not contain hydrogenated vegetable fat.
dark compound coating.
after gentle melting (45°C max.) KIRONCAO can be used as dark chocolate substitute on bakery products.
Tempering is not needed. Do not mix with pure chocolate. Avoid any possible contamination with moisture or flour.
No hydrogenated fats,Palm oil free
Dark compound, with an extraordinary fluidity that makes it suitable for any pastry application, such as covering, decorations and moulded subjects. Palm oil free. Also available in classic dark version.
dark compound coating suitable for all pastry purposes. KIRONCAO SP does not contain hydrogenated fats or palm origin fats.
dark compound coating.
after gentle melting (45°C max.) KIRONCAO SP can be used as dark chocolate substitute on bakery products.
Tempering is not needed. Do not mix with pure chocolate. Avoid any possible contamination with moisture or flour.
No hydrogenated fats,Palm oil free
Dark compound, with an extraordinary fluidity that makes it suitable for any pastry application, such as covering, decorations and moulded subjects. Palm oil free. Also available in classic dark version.
dark compound coating suitable for all pastry purposes. KIRONCAO SP does not contain hydrogenated fats, palm origin fats nor flavourings.
dark compound coating.
after gentle melting (45°C max.) KIRONCAO SP SA can be used as dark chocolate substitute on bakery products.
Tempering is not needed. Do not mix with pure chocolate. Avoid any possible contamination with moisture or flour.
Dark compound, with an extraordinary fluidity that makes it suitable for any pastry application, such as covering, decorations and moulded subjects.
Made with vegetable fat with a low melting point, it is characterized by excellent fluidity and palatability.
superior quality dark coating for confectionery. It is based on fractionated vegetable fat with low melting point with consequent excellent palatability.
dark coating for confectionery.
melt under constant stirring without exceeding the temperature of 45°C. Tempering is not needed. Cannot be mixed with pure chocolate. Take away from humidity.
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