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Chocolate Pure Belgian Callebaut In Callets Al Milk Cake Design

AUD 26.04 Buy It Now 14d, AUD 47.88 Shipping, 3-Day Returns

Seller: comprare-web-2011 (8,439) 99.7%, Location: Salerno, Ships to: Worldwide, Item: 282266681710 Callebaut, the best Belgian chocolate in practical packaging from 1 kg. The Callebaut Callets With milk They are made with fine chocolate Belgian 33,6% cocoa and 21,8 % of milk. https://www.youtube.com/watch?feature=player_embedded&v=7MwjSUdcFI0 balanced aroma of milk, cocoa and caramel. The Callets are perfect for time but also for decorations, fillings, cakes etc.Ingredients: cocoa paste, Zucchero, cocoa butter, emulsifier: soy lecithin, natural aroma vanilla. The Callets have already been tempered so that it is easy to realize bonbons and pralines! What does temper? The purpose of tempering chocolate is precristallizzare of the cocoa butter in the chocolate, which is connected to a working temperature of the chocolate. During the temperament, the cocoa butter in chocolate it transforms in a stable crystalline form. It ensures the hardness, the force and shrinking polishing of the finished product after being cooled. If the chocolate is melted normally (between 40 and 45 ° C) and then left to cool to working temperature, the finished product will not be glossy. If you strive to use a special method to bring the chocolate to a proper processing temperature, you're guaranteed to get the desired end result. And this is what we mean by tempering: bringing chocolate up to the right working temperature so obtain sufficient stable crystals. The 3 Important factors to temper the chocolate are time, temperature and movement. Tempering with Callets The pre-crystallization is very simple if you add already tempered chocolate with melted chocolate. The Callebaut Callets are for. The Callets have of course already been tempered. In other words, They are already in the required crystalline form is They can be added to the melted chocolate. The required amount of Callets depends on the temperature of melted chocolate and Callets. When the melted chocolate reaches a temperature of about 40 ° C You can add 15% -20% of Callets at room temperature (between the 15 and 20 ° C). http://www.callebaut.com/itit/tecniche-di-lavorazione/temperare/temperare-con-i-callets http://www.callebaut.com/application_table.dhtml?language=ititWE OPERATE IN FULL COMPLIANCE WITH CURRENT REGULATIONS IN TERMS OF HYGIENE, SAFETY AND PRESERVATION OF FOOD PRODUCTS, RESPECTING THE PROTOCOL HCCP FOR TRACEABILITY 'FOOD.BUY MORE 'PRODUCTS AND ALWAYS PAY ONE SHIPMENT OF ONLY 5,50 EUROCOMPLETED THE PURCHASE ASK US THE TOTAL BEFORE YOU MAKE THE PAYMENT!FREE SHIPPING FOR ORDERS OVER 150,00 EURODELIVERY WITH IN 24/48 HOURS OF SHIPMENT EAN: 5410522424737, Brand: CALLEBAUT, UPC: Does not apply

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