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Brazilian Style Milk Compound Confectionery Coating

$39.00
SKU:
SKU-29072492

Description

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

Discs

 

 

Ingredients

Sugar, palm kernel oil, cocoa powder (processed with alkali), whey powder (milk), nonfat dry milk, soy lecithin (emulsifier), natural vanilla extract. RSPO Palm: Certified environmentally sustainable. https://rspo.org/

 

Country of Origin

United States of America

 

Allergen Information     

Contains: Milk and soy.  

 

Physical and Chemical Properties                                       

Method

Moisture

≤ 1%

IOCCC1(1952)

Total fat content

28.5 - 31.5%

IOCCC14(1972)

Viscosity B 40C -S27-20RPM

5,000.0 - 6,500.0 cP

Internal Method

Viscosity B 40C -S27-20RPM

68.0 - 88.4 ºMM

Internal Method

Viscosity 40C -S27-20RPM

20.0 - 26.0

Internal Method

Fineness (Micrometer)

20.0 - 30.0 µm

Internal Method

 

Microbiological Properties                                    

Method

Total Plate Count

≤ 5000/g

ISO4833

Mold

≤ 50/g

ISO7954

Yeast

≤ 50/g

ISO7954

Enterobacteriaceae

≤ 10/g

ISO21528-2

Coliforms

≤ 10/g

ISO4832

E. Coli

Absent/g

ISO16649-2

Salmonella

Absent/25g

ISO6579 

 

Recommended Storing Conditions

54 - 68°F; relative humidity < 70%, in odor free atmosphere.

 

Shelf Life                                           

Best used within 18 months of production date. 

 

Nutritional Information on Average for 3.53oz (100g)

Calories

515kcal

Calories from fat

265kcal

Total protein

4.2g

Milk Protein

2.6g

Total carbohydrates

63.5g

Sugars (mono+disaccharides)

59.3g

   

Added Sugars

51.9g

 

 

Polyols

0g

   

Polydextrose

0g

   

Starch

0.7g

Total fat

30.0g

Saturated fatty acid

26.2g

 

 

Trans fatty acid

0g

 

 

Cholesterol

1.3mg

 

 

Dietary fiber

2.4g

Total Alkaloids

0.16g

Alcohol

0.02g

Poly Hydroxyphenols

0.29mg

Vitamin A

1.512µg

Pro Vitamin A

1.161µg

Vitamin B1

0.077mg

Vitamin B2

0.304mg

Vitamin B3

0.199mg

Vitamin B5

1.018mg

Vitamin B6

0.029mg

Vitamin B12

0.271µg

Vitamin D

0.036µg

Vitamin E

0.075mg

Vitamin H

0.003mg

Vitamin M

4.754µg

Sodium

102.5mg

Vitamin C

0.199mg

Phosphorus

128.6mg

Calcium

114.9mg

Iron

3.12mg

Magnesium

47.3mg

Zinc

0.76mg

Iodine

1.47µg

Chloride

47.99mg

Potassium

343.3mg

Ash Content

1.53g

 

 *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.

 

 

Warranty Information

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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