white chocolate [Arabesque Cargil]
Recommendation: можно использовать
Composition: Sugar, cocoa butter, whole milk powder, emulsifier soy lecithin (E322), natural food flavoring Vanilla.
Characteristics/description of raw materials: Description
White chocolate for decorating and covering
Ingredients: Sugar (45%), cocoa butter (30%), whole milk powder (20%), emulsifier E322 (soy lecithin) (less than 1%), natural food flavoring Vanilla (less than 1%)
Preparation of raw: Industrial tempering.
Use the temperatures shown on the graph for milk / white (blue line) and dark (brown line) chocolate
Manual tempering method for small volumes.
Melt the chocolate at a temperature of 45 -50 ℃. Separate 2/3 of the mass and cool on a work table, stirring constantly to a temperature of 28 ℃. Mix the cooled volume with 1/3 of the mass of the initially heated mass. The temperature of the bulk should be 32 ℃, which is the working temperature.