No hydrogenated fats
High-quality milk 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 white and dark versions.
superior quality coating based on skimmed milk for confectionery. It is based on fractionated vegetable fat with low melting point and consequent excellent palatability.
coating for confectionery.
after gentle melting (45°C max.) NOBEL LATTE can
be used as a high class couverture in mouldings or
enrobing of confectionery and bakery products.
Tempering is not needed.
IMPORTANT: NOBEL LATTE cannot be mixed with pure
chocolate and even minute amounts of water can
spoil it developing a soapy taste.
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