Gourmet White Compound Coating - confectionery wafers for dipping
Brazilian Style White Compound Coating is smooth and filled with exciting flavor, exotic and beautiful. It is the premium coating preferred by five star pastry chefs around the world because for its ease of use, dependable workability and professional results.
Known for its unique South American cajeta like flavor, Brazilian candy coating will give your dipped truffles, dipped strawberries and cakes the memorable flavor advantage and quality sheen everyone loves.
Simply melt, create and chill to set. This is the way to go when you are in a hurry to make a batch of candy cane peppermint bark, fruit and nut clusters or for dipping fresh gooseberries and all of your favorite dippables.
Brazilian Style White Compound Features:
- Candy Wafers with No added hydrogenated oils
- Creamy white flavor and look similar to white chocolate
- Easy to use - no tempering needed, just melt and go
- Professional confectioner's coating - no wax and top quality finish
How to melt candy coating: Do not exceed 110F maximum temperature, microwave at 30 second intervals on 50% power then quick set in freezer for 1-2 minutes.
A world of techniques at your fingertips, it is the baker's best friend.
Mix white with dark to create your own milky smooth light coating or ganache. Shelf stability is the secret to building your successful chocolate business and getting into grocery stores that require shelf stability.
Here's an idea! Add vivid colors to your creations by including naturally bright ingredients like matcha green tea or freeze dried raspberries for a festive culinary impression.
****There are no trans fats, no hydrogenated fats and no fractionated fats in these white candy wafers. White coating is by far the most versatile of all types of chocolate-like candy wafers. It easily can be flavored, colored and used in recipes. Our objective in making this coating was to allow maximum versatility while making it the easiest to use coating on the market. Please note there are no hydrogenated or fractionated oils - this is unique in the candy wafer industry. We are one of the few if not only confectionery coating suppliers to offer such option. Eat as clean as possible while still having the versatility of no tempering with perfect results.
Brazilian Style White Compound Confectionary Coating
Sugar, palm kernel oil, nonfat dry milk, whey powder (milk), soy lecithin, natural flavor(s).
|RSPO Palm: Certified environmentally sustainable. https://rspo.org/|
|Country of Origin|
|Contains: milk and soy.|
|Total fat content||29.8 - 32.8%||IOCCC14(1972)|
|Viscocity B 40C-S27-20RPM||4,750.0 - 6,250.0 cP||Internal Method|
|Viscocity B 40C-S27-20RPM||64.6 - 85.0 °MM||Internal Method|
|Viscocity 40C-S27-20RPM||19.0 - 25.0||Internal Method|
|Fineness (micrometer)||20.0 - 30.0 µm||Internal Method|
|Total plate count (CC)||≤ 5,000/g||ISO4833|
|Recommended Storing Conditions|
|54 - 68°F; relative humidity ≤ 70%, in odor free atmosphere.|
|Best used within 12 months.|
|Nutritional Information on Average for 3.53 oz (100 g)|
|Calories||531 kcal||Calories from fat||268 kcal|
|Total protein||5.1 g|
|Total carbohydrates||62.3 g||Sugars (mono + disaccharides)||61.5 g|
|Added sugars||51.0 g|
|Total fat||30.3 g||Saturated fatty acid||26.6 g|
|Trans fatty acid (TFA) total||0.0 g|
|Dietary fiber||0.0 g|
|Vitamin A (IU)||5||Sodium||119.5 mg|
|Vitamin C - L-Asorbic Acid||0.333 mg||Calcium||166.0 mg|
*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.