NOBEL BIANCO

No hydrogenated fats

High-quality white chocolate compound for covering. It is marked by a low melting point and an optimal snap effect. It keeps a long-lasting shininess without needing tempering. Also available in dark and milk versions.

superior quality white coating for confectionery. Based on fractionated vegetable fat of lauric origin; the product has a very easy melting in the mouth.

coating for confectionery.

after gentle melting (45°C max.) NOBEL AVORIO can be used as a high class couverture in mouldings or enrobing of confectionery and bakery products.
Tempering is not needed.
IMPORTANT: NOBEL AVORIO cannot be mixed with pure chocolate and even minute amounts of water can spoil it developing a soapy taste.