Cacao coating Bambo Prima, TERRAVITA, 20 kg

Product description: Cocoa paste. Cocoa flavor and dark brown color. Lauric infusion. Form: flakes. High-quality confectionery with excellent crystallization and chocolate characteristics. They form a thin, crispy and satin layer on the coated product. Properties: liquefaction: 45-50°C; crystallization: 6-14°C; fat content: min. 34%; fluidity: medium; viscosity: medium; melting point: 38-43°C.
Bambo Prima pastry coating with a dark color and a strong cocoa aroma. It does not require hardening; crystallizes quickly and efficiently, giving a thin and shiny layer on the coated product. Less difficult to use than chocolate (no professional tempering machine required), but equal in sensory properties. For covering pastries, cakes, rolls and small baked goods (croissants, doughnuts, eclairs, doughnuts). For covering industrial-scale bakery and confectionery products (biscuits, cakes, sandwich cookies, gingerbread, biscuits with jelly).
For covering confectionery bodies of various shapes on an industrial scale: jellies, marshmallows, blocks of nut pulp, candies. For industrial coating of dried fruits and nuts. For hauling small confectionery cases.
For molding small confectionery figures and decorations. Prepare colored infusion for coloring and taste (applies to white infusion).
Instructions for use. Liquefaction of the infusion: liquefy the flakes at a temperature of 45-50°C.
It is important to follow this interval in order to ensure complete dissolution of the fat phase of the topping and its proper crystallization after coating the product. Coating: depending on the type of confectionery products, coat them at a temperature of 38-43°C, depending on the desired thickness of the coating on the product. Lower temperatures in this range will result in higher coating levels and thicker coatings. Higher temperatures - above 40°C - will give a thinner coating. Cooling after coating: In order to ensure the gloss, brittleness and thermal stability of the coating with proper crystallization, the coated products need to be cooled. For products coated on an industrial scale, the optimum crystallization of the overfill takes place in a cooling tunnel with a temperature of 6-8 °C at the entrance and in the center of the tunnel, and 10-14 °C at the exit, depending on the design. tunnel and product movement speed in the cooling zone. For casting bodies or small figurines, the above temperature range should ensure that the products are easily ejected from the mold.
Under ideal conditions, to prevent condensation on the product, the temperature difference between the outlet of the cooling tunnel and the ambient temperature should not exceed 5°C. Artisan-scale products must be cooled immediately after coating in a cold room with an average temperature of 7-10°C to ensure a durable and glossy glaze layer.

Ingredients: sugar, vegetable fat (fully hydrogenated palm kernel oil), reduced fat cocoa powder (7.5%), cocoa fiber, whey powder (from milk), emulsifier: lecithin (from soy); salt, taste.
Food additives: none
Country of origin: Poland.
Allergens: contains milk and milk products.
Packaging: paper bag.
Storage conditions: store in a dry, ventilated room, without extraneous odors, away from heat sources, at a temperature of 12-20°C, RH <75%, in a sealed package for 12 months.
Nutritional value per 100 g:
Energy value 2332 kJ / 560 kcal
Fat 36.2 g
of which saturated fatty acids 35 g
Carbohydrates 53 g
of which sugar 52 g
Protein 2.8 g
Salt 0.12 g