Page 68 - Demo

| CHOCOLATE CHOCOLATE
FOR BAKING STABLE PRODUCTS
CHOCOLATE NUANCES
Icam chocolate for baking stable products is characterized by its body and intense and clean taste. The recipes are designed to be bake stable at high temperatures. The authentic taste of chocolate makes these products perfect for any recipe of bakery products, such as croissants, baking bases, biscuits... and more. This new range of chunks offers the possibility of having a versatile product in its uses: with the addition of about 6% of cocoa butter, the chunks can become real chocolate couvertures with characteristic flavours of fruit and coffee to be used in pastry, chocolate and ice cream.
CHUNKS
PISTACHIO
MILK COCOA FAT min BUTTER tot
CHUNKS CODE 8567 RECOMMENDED USES
15x15x4 mm approx
average
24% 20% 28%
CHUNKS
RASPBERRY
MILK COCOA FAT min BUTTER tot
CHUNKS CODE 8568 RECOMMENDED USES
15x15x4 mm approx
average
24% 20% 26%
PASSION FRUIT
MILK COCOA FAT min BUTTER tot
CHUNKS CODE 8402 RECOMMENDED USES
15x15x4 mm approx
average
24% 20% 26%
FLAVOUR
Sweet notes, associated with a slight acidity and pleasant hints of milk. Pistachio notes.
FLAVOUR
Clear notes of raspberry and typical acidity, fol- lowed by pleasant sweet and milky hints.
FLAVOUR
Intense exotic and tropical notes, typical of pas- sion fruit. Sweet notes background.
66
CHUNKS