Confeiteiro Dark Chocolate Compound Bar 5.000 kg | Harald

Confeiteiro Dark Chocolate Compound Bar 5.000 kg

This package size, that has the best value for money, is recommended for large productions in bakeries and pastry shops.

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.
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 Confeiteiro 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, cocoa powder, emulsifiers: soy lecithin (INS322) and polyglycerol polyricinoleate (INS 476) and nature-identical flavoring substances. CONTAINS LACTOSE. DOESN’T CONTAIN GLUTEN. “ALLERGICS: CONTAINS SOY DERIVATIVES. MAY CONTAIN MILK.”
Nutrition Table
NUTRITION FACTS – Serving size 25 g (1/200 of the bar)
Calories 132 kcal = 577 kj 7%VD*
Carbohydrate 16 g 5%VD*
Protein 1 g 1%VD*
Protein 8 g 14%VD*
Saturated fat 7 g 33%VD*
Trans fat 0,0 g **
Dietary fiber 1 g 4%VD*
Sodium 1 mg 0%VD*
*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.

Main uses

Learn the best applications of Confeiteiro Compounds!

It makes crusts for bonbons and truffles without the need for tempering, just melt and use it! It is ideal for warmer places, as it is more resistant to heat. In order to obtain a stable, shiny crystallization, place the mold in the fridge, between 8 °C and 10 °C, right after using it.
It coats honey breads and fruits and covers cakes and pies with more resistance to heat! Just melt and use it: it’s not necessary to temper it. Place the coated pieces right away in the fridge, between 8 °C and 10 °C, to ensure a shiny, spotless aspect.
Combined with flour and eggs, Confeiteiro facilitates the confection of sweet batters and doughs, such as for cakes and breads, substituting part of the butter and sugar. Thus, besides decreasing the amount of these ingredients, it brings softness and adds chocolate flavor!
Make more practical, lasting fillings using just Confeiteiro and fruits, dismissing the use of cream! Mix 1 part of melted Confeiteiro and 1 part of juiced or pureed citrus, perfumed fruits, such as passion fruit and lime.

Comments are closed.