Products

Description:

NOBEL MILK- High quality compound coating in drops: NOBEL is a range of high quality chocolate compound coatings, available in dark, milk and white varieties. The NOBEL chocolate compounds have been developed to meet the exacting needs of those industrial and artisan confectioners who are increasingly keen to find a product that possesses all the necessary characteristics of chocolate, that is to say: strong, pleasant taste, low melting point, clean breaking, long-lasting glossy appearance, all of these, however without the need to temper. Direction to use:  MELTING: the chocolate compound must be completely melted by heating it in a bain-marie at a temperature no higher than 45°C. Rapid heating or high temperatures can change the taste of the compounds and make them irreversibly thick. Care must be taken to avoid contaminating the chocolate compounds with other substances; it should be noted that even the smallest amounts of water or flour can have deleterious effects on the runniness and storage life of the compounds. COATING: the melted compounds, kept at a temperature of between 40-45°C and occasionally stirred, can be used directly for coating, without the need to temper. The coated products must be immediately put into a cool environment in order to obtain rapid hardening of the coating which, in turn, guarantees a long-lasting gloss finish. MOULDED PRODUCTS: melt the necessary quantity of Nobel and pour it into the moulds at 35-38°C. Place the moulds in refrigerator at a temperature of 5-10°C for 10-15 minutes in order to allow the easy removal.
Warning: we suggest to use moulds having a temperature included between 15 and 20°C.