Page 83 - Demo

SHINY CHOCOLATE ICING GEL
DARK CHOCOLATE LOW FAT COCOA Total average POWDER average Fat
10% 4% 5%
STRUCTURE CODE 7561
Solid and easy to work icing gel.
RECOMMENDED USES
No
hydrogenated fats
DESCRIPTION
Dark chocolate icing with a shiny, gel-like appearance, moderately compact, but with some give. A new recipe with 10% dark chocolate and 4% fat reduced cocoa powder gives it a pleasant chocolate taste and a lovely smooth, melt-in- the-mouth texture. Versatile, can be used at temperatures both above and below zero. May be used as glazing in all modern preparations and in recipes destined to be stored in below zero temperatures (ice cream cakes). The icing can be diluted 10% with basic syrup, or water to make it more fluid. Contains no hydrogenated fats.
No
hydrogenated fats
DESCRIPTION
The exclusive use of high quality hazelnuts, the uniform roasting and the absence of any residual peel provide the characteristics of this high quality hazelnut paste.
Specialised for praline, ganache, cremini and fil- lings.
May be used in the composition of baking pre- parations, cream flavourings, foams and mousses. May also be used to create semifreddi, variega- tions and ice cream bases.
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HAZELNUT PASTE
HAZELNUT PASTE
100%
STRUCTURE
Smooth and uniform hazelnut paste.
Total Fat
65%
CODE 1862
RECOMMENDED USES
CREAMS AND COATINGS