Overview
A non-tempering compound white chocolate used for coating, dipping and decorating bakery and confectionery products
A non-tempering compound white chocolate used for coating, dipping and decorating bakery and confectionery products
Dry and not above (25°C ( max 65%RH))
330 days
Soya, Soy Products, Milk (skim milk powder, contains lactose)
Artisan Breads, Breads, Cakes, Cookies, Cupcakes, Desserts, Muffins/Scones/Waffles, Pastries, Slices & Bars
Melt in a double sauce pan or double boiler or in a microwave oven over low heat. The base of the bowl must not touch the water any time during process. The temperature of the melted coating should not exceed +45 degrees Celsius. The Non-tempering product should not be tempered.
Sugar, Salt, Vanillin, Skimmed Milk Powder, Vegetable fat and vegetable oil (palmkernel, palm, shea), Emulsifier soy lecithin
Melt in a double sauce pan or double boiler or in a microwave oven over low heat. The base of the bowl must not touch the water any time during process. The temperature of the melted coating should not exceed +45 degrees Celsius. The Non-tempering product should not be tempered.
Sugar, Salt, Vanillin, Skimmed Milk Powder, Vegetable fat and vegetable oil (palmkernel, palm, shea), Emulsifier soy lecithin
19-084
19-038
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View productSuites 601 & 602 Raffles Corporate Center Don Franscisco Ortigas, Jr. Road Ortigas Center 1605 Pasig City