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 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, cocoa powder, whole milk powder, partially demineralized whey, cocoa mass, emulsifiers: soy lecithin (INS322) and polyglycerol polyricinoleate (INS476) and nature-identical flavoring substances. CONTAINS LACTOSE. DOESN’T CONTAIN GLUTEN.
|NUTRITION FACTS – Serving size 25 g (1/92 of the bar)|
|Calories||140 kcal = 589 kj||7%VD*|
|Total fat||8,3 g||15%VD*|
|Saturated fat||7,7 g||35%VD*|
|Dietary fiber||0,7 g||3%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.