Cocoa butter powder Mycryo 0,6 kg (substitute for gelatine)
Description:
100% powdered cocoa butter Mycryo, also suitable as a gelatin substitute.
Use:
Ideal for tempering chocolate and chocolate coatings and by the very high concentration of beta-crystals.
Ideal for dilute of chocolate coating and chocolate (chocolate fountain).
Unit:
Add 0.6 kg aluminum can
Ingredients:
cocoa butter
100% powdered cocoa butter Mycryo, also suitable as a gelatin substitute.
Use:
Ideal for tempering chocolate and chocolate coatings and by the very high concentration of beta-crystals.
Ideal for dilute of chocolate coating and chocolate (chocolate fountain).
Unit:
Add 0.6 kg aluminum can
Ingredients:
cocoa butter
Nutritional information per 100 g
| Energy: | 3766 kj / 900 Kcal |
| Fat: | 100 g |
| Saturated fat: | 60,2 g |
| Carbohydrates: | 0 g |
| Sugar: | 0 g |
| Protein: | 0 g |
| Salt: | 0 g |
