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PATE A GLACER BRUNE

Description

Dark chocolate compound made from low-fat cocoa and plant fats, useful for any common pastry use.
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Product details

COD 01010409

DIRECTIONS FOR USE

melt in bain-marie under constant stirring without exceeding the temperature of 45°C. Tempering is not necessary. Avoid to contaminate with real chocolate, humidity or flour.

Allergens / Contaminations

ALLERGENS

  • Soybeans

CONTAMINATIONS

  • Milk
  • Nuts

Technical Denomination

compound chocolate

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