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Mycryo® Cocoa Butter
550 g
Cacao Barry
Mycryo® is composed of 100% cocoa butter, a noble, natural fat powder obtained through roasting and grinding cocoa beans. Then the ground beans are freezed at very low temperatures (cryogenisation process) to produce a dry powder.
This exclusive product by Cacao Barry is ideal for frying and coating ingredients while preserving the original taste and texture. It is also considered the easiest and most efficient method for tempering chocolate at home.
- Weight: 550g
- Sold by: Box with shaker cap 550g.
- Best before date: 14/11/2017 -> Past the best before date, this product might begin to lose some of its qualities (flavour or texture) but can be safely consumed without any risk for your health, provided it has been stored following instructions.
- Storage: Room temperature
- Withstands temperatures up to ≥ 200°C
- Brand: Cacao Barry
- Reference: 121602
Downladable documents :
fiche technique beurre cacao mycryo.pdf
Special offer
€ 14.90 tax incl.
US$ 16.78 tax incl.*
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US$ 16.78 tax incl.*
Prices include taxes - Remove 5.5% outside EU.
Price in US$ (USD - American dollar) for information purposes only.
Price in US$ (USD - American dollar) for information purposes only.
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Delivery 21 February 2019
as soon as € 6.90
with DPD Pickup *
as soon as € 6.90
with DPD Pickup *
Only applies to orders delivered in metropolitan France by DPD Pickup, provided instant payment (credit card or PayPal) is made today (18 February 2019).
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Learn more about this product
Uses
Mycryo® cocoa butter is an ideal product for 3 main applications:
Chocolate making: use Mycryo® cocoa butter to temper your chocolate couvertures and get perfect crystallization results.
Savoury ingredients: use Mycryo® cocoa butter as a substitute to other cooking fats and oils for great, easy frying results.
Pastry: use Mycryo® cocoa butter as a substitute to traditional gelatine to make preparations such as mousses, entremets, bavarois and icing recipes.
Specifications:
100% natural cocoa butter reduced to powder form through cryogenisation
Prefect for vegetarian preparations
Mycryo® cocoa butter contains no CHOLESTEROL
Mycryo® cocoa butter contains no trans fats
Optimal food safety
Recommended storage temperature: 12-18°C - Once opened, store at room temperature.
Best Before Date: 1 year.
- Simply add 1% of of Mycryo® to the total weight of chocolate used, i.e. 10 grams for 1 kg of chocolate couverture, when the chocolate reaches the required temperature.
Cacao Barry designed this exclusive product to allow every cook - professional bakers, chefs and home cooks - to enjoy all the benefits of cocoa butter.
User reviews
MyCryo
by
Vassilis
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Verified purchase
Cocoa Butter
by
barbaraanne
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Verified purchase
Fantastic product which I could not buy locally.
it's so easy to use product, it works super perfect with food and pastry products
plus it makes your life healthier and easier, i see no reason for people not to bye it.