Standard Quality Dark Chocolatey Callets 1Kg - Bakers Street - Dark Chocolatey Callets for Baking and Desserts – Ideal for Cakes, Muffins, Cookies, Pastries, and All Your Baking Needs
Why We Love It
- Ensures perfect coating stability.
- Prevents burning and discoloration.
- Adapts to specific environments.
Main Highlights
- Heat the coating to 45°C to 50°C, using agitation to ensure all the fat crystals are melted. Under no circumstances should the coating be heated above 50°C as this will cause thickening, or in extreme cases burning and discolouration.
- Before using the coating allow the temperature to drop to 40°C - 45°C, to ensure the formation of stable fat crystals
- For optimum results we recommend that the product is cooled using a cool room or cooling tunnel, especially if a large surface area or thick layer of coating is applied.
- Once opened, it is the responsibility of our customers to establish the maximum permitted time until all material should be used. This will depend on their specific environment, practices and procedures
