Preservation: ensure the perfect performance
Keep in a dry, ventilated place, with temperature below 25 °C, and away from strong-smelling products. After opening, return the product to its original packaging and envelop it in plastic film, preventing contact with air. A good tip is to match the package size to your production’s daily consumption: try to open and use the product on the same day.
The right temperature
During melting, control temperature so that the compound doesn’t heat over 50 °C, temperature at which sugar starts burning, compromising fluidity. Coat honey breads, truffles or mold bonbons and Easter eggs with Top between 38 °C and 42 °C. Afterwards, place the pieces in the fridge until they dry or until the mold becomes opaque, ensuring sheen and stability. Always use a culinary thermometer to make sure you correctly handled it and check out here the technique to easily melt the compound!
Melting: 45 °C to 50 °C
Working temperature: 38 °C to 42 °C
Sugar, vegetable fat, powdered milk, emulsifiers: soy lecithin (INS322) and polyglycerol polyricinoleate (INS 476) and nature-identical flavoring substances. CONTAINS LACTOSE. DOESN’T CONTAIN GLUTEN. “ALLERGICS: CONTAINS MILK AND SOY DERIVATIVES.”
|NUTRITION FACTS – Serving size 25 g (1/42 of the bar)
||137 kcal = 574 kj
*Percent Daily Values are based on a 2,000 kcal or 8,400 kJ diet. Your daily values may be higher or lower depending on your calorie needs.