Brazilian Style Milk Compound Confectionery Coating

MSRP: $49.00
$29.00
(You save $20.00 )
SKU:
SKU-D17D3D7E
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Milk Compound Confectionery Wafers for candy making

Professional milk confectionery coating for coating pastries, candies, ice cream and dipping fruit. 

The Santa Barbara Chocolate milk compound coating tastes like milk chocolate and has a natural light brown color. Made with Brazilian cocoa, the flavor is unsurpassed in quality among the "pre-tempered" style coatings.

*Made without Hydrogenated Oils

*Artisan crafted in California USA

*No artificial flavors

*Ethical Trade Cocoa and RSPO Palm

*Fast Setting

*Great Tasting

WORKING WITH MILK CHOCOLATE STYLE COMPOUND WAFERS:

MELTING COMPOUND WAFERS IN A MICROWAVE: set 50% power and microwave in 30 second intervals stirring in between each time setting until the coating is a liquid.

Moulding with Compound Coatings

CHOCOLATE MOULDS SHOULD BE ROOM TEMPERATURE, CLEAN AND DRY

  • Melt milk coating completely so that it is flowing and smooth - do not exceed 105F as this temperature will start the breakdown of the lactose i the milk which will cause the compound to become thick and gummy.
  • Cool the milk coating to 87F.
  • Pour liquid milk compound coating into the chocolate moulds. Gently tap the moulds a few times to remove any possible air bubbles.
  • Chilling the moulds in a refrigerator will produce a glossy shine in the coating.
  • After 8 minutes being chilled, remove the mould and tap them flat, facing down - this will release the milk cocoa candy. If they do not release easily, chill the mould 5 minutes longer and then try again. They candy should release easily.
Chocolate Mould Notes
  • Use the compound when it is flowing and liquid.
  • Decorate into chocolate moulds, chill to set and then paint the moulds again if creating multiple types or layers for the look.
  • Reheat the coating as needed while using - but only in short bursts so as not to burn the milk.
  • Use flavorings with compound that are oil based. Water base flavoring will cause both chocolate and compound to seize up and become a clump.
  • Never mix in the same melted mass cocoa butter chocolate with compound coating. Cocoa butter will not mix with palm butter and the combination will create a grainy mixture.

Hand Dipping Chocolates in Milk Confectionery Coating

  • 62F is the ideal room working temperature when dipping chocolate truffles (truffle centers are best chilled to 65F for dipping to minimize cracking of the coating).
  • Clusters and fresh fruit should not be pre-chilled when dipping (dip at room temperature).
  • Cool dipped candies on parchment or wax paper in the refrigerator

  

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Brazilian Style Milk Compound Confectionary Coating

 

 

Ingredients

Sugar, palm kernel oil, cocoa powder processed with alkali, whey powder (milk), soy lecithin, natural vanilla extract.

RSPO Palm: Certified environmentally sustainable. https://rspo.org/
 
Country of Origin
Unites States
 
Allergen Information
Contains: milk and soy.
 
Chemical Limits Method
Moisture ≤ 1% IOCCC1(1952)
Total fat content 28.5 - 31.5% IOCCC14(1972)
 
Physical Limits  Method
Color CIE L 32.50 - 36.50  
Viscocity B 40C-S27-20RPM 5,000.0 - 6,500.0 cP Internal Method
Viscocity B 40C-S27-20RPM 68.0 - 88.4 °MM Internal Method
Viscocity 40C-S27-20RPM 20.0 - 26.0 Internal Method
Fineness (micrometer) 20.0 - 30.0 µm Internal Method
 
Microbiological Limits Method
Total plate count (CC) ≤ 5,000/g ISO4833
Yeasts ≤ 50/g ISO7954
Molds ≤ 50/g ISO7954
Enterobacteriaceae ≤ 10/g ISO21528-2
Coliforms ≤ 10/g ISO4832
E. coli Absent/g ISO16649-2
Salmonella Absent/25 g ISO6579
 
Recommended Storing Conditions
54 - 68°F; relative humidity ≤ 70%, in odor free atmosphere.
 
Shelf Life
Best used within 18 months.
 
Nutritional Information on Average for 3.53 oz (100 g)
Calories 515 kcal Calories from fat 265 kcal
Calories 2,155 kJ    
Total protein 4.2 g Milk protein 2.6 g
Protein (DV) 8.4%    
Total carbohydrates 63.5 g Sugars (mono + disaccharides) 59.3 g
Total carbohydrates (DV) 23.1% Added sugars 51.9 g
    Added sugars (DV) 103.8%
    Polyols 0.0 g
    Polydextrose 0.00 g
    Starch 0.7 g
Total fat 11.0 g Saturated fatty acid 26.2 g
Total fat (DV) 14.1% Saturated fatty acid (DV) 130.8%
    Mono unsaturated fatty acid 2.0 g
    Poly unsaturated fatty acid 0.3 g
    Trans fatty acid (TFA) total 0.0 g
    Cholesterol 1.3 mg
    Cholesterol (DV) 0.4%
    Organic acids 0.46 g
    Dietary fiber 2.4 g
    Dietary fiber (DV) 8.6%
Total alkaloids 0.16 g Alcohol 0.02 g
Poly hydroxyphenols 0.29 g Vitamin A - Retinol 1.512 µg
    Vitamin A (IU) 5
    Provitamin A - Beta-Caotene 1.161 µg
Vitamin B1 - Thiamin 0.077 mg Vitamin B2 - Riboflavin 0.304 mg
Vitamin B1 (DV) 6.4% Vitamin B2 (DV) 23.4%
Vitamin B3/PP - Niacin/Nicotin 0.199 mg Vitamin B5 - Pantoic Acid 1.018 mg
Vitamin B3 (DV) 1.2% Vitamin B5 (DV) 20.4%
Vitamin B6 - Pyridoxin 0.029 mg Vitamin B12 - Cyano-Cobalamine 0.271 µg
Vitamin B6 (DV) 1.7% Vitamin B12 (DV) 11.3%
Vitamin D - Calciferol 0.036 µg Vitamin E - Alpha-Tocopherol 0.075 mg
Vitamin D (DV) 0.2% Vitamin E (DV) 0.5%
Vitamin D (IU) 1 Vitamin E (IU) 0
Vitamin H - Biotin 0.003 mg Vitamin M - Folic Acid 4.754 µg
Vitamin H (DV) 1.2% Vitamin M (DV) 1.2%
Sodium 102.5 mg Vitamin C - L-Asorbic Acid 0.199 mg
Sodium (DV) 4.5% Vitamin C (DV) 0.2%
Phosphorus 128.6 mg Calcium 114.9 mg
Phosphorus (DV) 10.3% Calcium (DV) 8.8%
Iron 3.12 mg Magnesium 47.3 mg
Iron (DV) 17.3% Magnesium (DV) 11.3%
Zinc 0.76 mg Iodine 1.47 µg
Zinc (DV) 6.9% Iodine (DV) 1.0%
Chloride 47.99 mg Potassium 343.3 mg
Ash content 1.53 g Potassium (DV) 7.3%
    

*Nutrient content information is indicative of composition but not intended as definitive or complete. It is not intended for use in determining specific nutrient labeling values in finished products containing this ingredient as the responsibility for determining label information lies with the finished product manufacturer. Organic matter such as contained in products of this nature is subject to variation in nutritional composition. We disclaim any and all warranties, whether express or implied, including the implied warranty of merchantability. Our responsibility for claims arising from breach of warranty, negligence or any other cause shall not include consequential, special or incidental damages, even if we have been made aware of the possibility of such damages, and is limited to the purchase price of the product. None of the statements made herein shall be construed as a grant, either express or implied, of any license under any patent held by Santa Barbara Chocolate or other parties. 

 

Milk Compound Confectionery Coating based on Brazilian cocoa recipe and RSPO palm. This is a "pre-tempered" confectionery wafer that does not require tempering. Melt with indirect and low heat. Do not exceed 105F and chill to set.

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