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56B, Jalan Siam, 10400 George Town, Penang, Malaysia.
+604-229 3579
Felchlin Caramelito 36 %, Milk Caramel Couverture
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Felchlin Caramelito 36 %, Milk Caramel Couverture
A caramel-milk couverture with intense milky caramel flavor, accompanied by notes of milk honey and a a strong vanilla finish. The gentle processing reveals the original aroma of the Forastero cacao beans originating from Ghana.
Country of Production : Switzerland
Country of Production : Switzerland
Minimum Cocoa Content : 36%
Ingredients: Sugar, Cacao Butter, Cacao Kernel, WHEY Powder, BUTTERFAT, Maltodextrin, Whole MILK Powder, Skimmed MILK Powder, Emulsifier (E322: SOYA Lecithin), Flavor, Vanilla* Madagascar. Cacao minimum 36%.
Ingredients: Sugar, Cacao Butter, Cacao Kernel, WHEY Powder, BUTTERFAT, Maltodextrin, Whole MILK Powder, Skimmed MILK Powder, Emulsifier (E322: SOYA Lecithin), Flavor, Vanilla* Madagascar. Cacao minimum 36%.
Packing :
2 kg / Pkt ( Original )
1 kg / pkt (Repacked by Hong Yap)
500 gm / pkt (Repacked by Hong Yap)
Preparation:
Tempering is necessary when using the couverture in its pure form for molding, making showpieces or dipping candies; it is not required when using couverture as an ingredient; melt carefully using one of the following methods: a water bath (taking care that no steam or water comes into contact with the couverture), warming cabinet with a temperature control, or in a microwave.
Application:
To coat pralines and specialties, fill hollow shells and create ganaches, mousses and creams.
Preparation:
Tempering is necessary when using the couverture in its pure form for molding, making showpieces or dipping candies; it is not required when using couverture as an ingredient; melt carefully using one of the following methods: a water bath (taking care that no steam or water comes into contact with the couverture), warming cabinet with a temperature control, or in a microwave.
Application:
To coat pralines and specialties, fill hollow shells and create ganaches, mousses and creams.