Milk chocolate for an ice cream covering
- Customer pickup,
- Courier,
- Transport company
- In detail
- BrandBarry Callebaut
- Country of manufactureFrance
Milk chocolate for an ice cream covering, the maintenance of cocoa of products of 40%.
Packing of 25 kg. Application:
Technology of application of chocolate (CHD-J95500BORU, CHM-F060162RU5, CHM-F060249RU5) in vitro:
1) melting of chocolate (chocolate weight) at the water temperature (a water bath) 52-55 hail (dairy), 60-65 hail (dark) or in the thermostat
2) hashing before creation of a uniform consistence
3) an ice cream okunaniye in shokoladpr to temperature 39-45 hail depending on the desirable thickness of a layer, at the same time ice cream temperature about-18 - (-22) hail
On production in several business hours chocolate weight zagushchatsya (due to transition of crystals of ice from ice cream in chocolate weight), becomes less fluid, PGPR emulsifier in number of 0,05-0,1% is added
Delivery of goods under the application of the Buyer.