Advantages
Medium-low fluidity
MG / Fat 32-34%
Melting point 45°C
Tempering temperature 28-30°C
Details
White chocolate drops.
Also available in dark chocolate and milk chocolate versions.
Description
high quality white chocolate suitable for the production of moulded objects, empty bodies, eggs and bars.
Denomination
white chocolate
According to Directive 2000/36/EC.
Directions for use
bring to 40°-45°C using an indirect heat source like a water-bath. Carefully avoid over-heating.
Temper at 27-29°C.
Avoid any contamination with compound coatings.
