White Compound Coating 5kg

Cacao Barry

Compound coating allows you to glaze your chocolate desserts and obtain a perfect glossy finish.
Unlike chocolate couverture, this compound coating block does not need to be tempered before use.
Simply melt in a bain-marie and heat to 50°C, then let cool down to 38/40°C before use.

Ingredients: sugar, hydrogenated vegetable fat, skim milk powder, emulsifier: soy lecithin.

Sold by: Bucket of 5kg