Cocoa butter 0.6 kg
PPP cocoa butter (first pressing) obtained solely by a physical mechanical process (steam) and not by chemical synthesis.
Characteristics: high and rapid crystallization.
Improves the fluidity of coatings in the tempering machine, adds structure to ice cream by partially replacing the cream already present in the recipe. An excellent partial alternative to other fats in baked goods, it gives consistency to ganaches, praline fillings, and creams.
Ideal for piping and decorations in general.
Characteristics: high and rapid crystallization.
Improves the fluidity of coatings in the tempering machine, adds structure to ice cream by partially replacing the cream already present in the recipe. An excellent partial alternative to other fats in baked goods, it gives consistency to ganaches, praline fillings, and creams.
Ideal for piping and decorations in general.