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Description
Handy 12g sachet of tempering aid (Mycryo«)
Use one sachet for 3 x 400g bags of Belcolade couverture.
Use two sachets for 1 x 2.5kg bag of Callebaut couverture.
Instructions for use:
1) Melt the chocolate at 40¦C-45¦C and then allow it to cool at room temperature to 34¦C-35¦C for dark chocolate and 33¦C-34¦C for milk or white.
2) Then add 10g of HCF Tempering Aid for every 1kg of chocolate being melted and mix well.
3) When the temperature of the chocolate reaches 31¦C-32¦C for dark and 29¦C-30¦C for milk or white, it is ready to be used. To test, dip the tip of your knife in the chocolate. When it hardens quickly, it is perfectly tempered and ready to use.
Use one sachet for 3 x 400g bags of Belcolade couverture.
Use two sachets for 1 x 2.5kg bag of Callebaut couverture.
Instructions for use:
1) Melt the chocolate at 40¦C-45¦C and then allow it to cool at room temperature to 34¦C-35¦C for dark chocolate and 33¦C-34¦C for milk or white.
2) Then add 10g of HCF Tempering Aid for every 1kg of chocolate being melted and mix well.
3) When the temperature of the chocolate reaches 31¦C-32¦C for dark and 29¦C-30¦C for milk or white, it is ready to be used. To test, dip the tip of your knife in the chocolate. When it hardens quickly, it is perfectly tempered and ready to use.