Σοκολάτα κουβερτούρα γάλακτος με γλυκαντικό 34.1% callets Barry Callebaut 10kg
Wholesale:
€137.00
Availability:
In stock
Out of stock
Characteristics
Rely on this milk chocolate with no added sugar to spoil customers who are looking for indulgence without the sugars. It has a wonderfully balanced chocolate taste with a good cocoa body and plenty of milk. Containing no added sugar, this recipe gets its pleasant sweetness from the sugar substitute maltitol, rounded off with natural Bourbon vanilla.
Its taste and mouthfeel come very close to the taste of our traditional chocolates such as the 823. Same crack, same mouthfeel, same colour and beautiful gloss.
MALCHOC-M also offers the same freedom of creativity in applications as our Finest Belgian Chocolate recipes: from confectionery, pastry mousses or cremeux to desserts and drinks. Melting, tempering, cooling, moulding, etc. work in exactly the same way. Its technical properties and behaviour are absolutely identical.
Finished products made with this chocolate, can be promoted with the label 'no added sugar' if the finished recipe doesn't contain any added sugars at all: e.g. pralines or chocolate bars and tablets with fillings in which the filling doesn't contain any added sugar, or in which sucrose has been replaced with sweetener.
Αξία ΦΠΑ
€17.81
Αξία ΕΦΚ
€0.00
Λιανική
€154.81
Ζυγιζόμενο
Όχι
Product Description
Characteristics
Rely on this milk chocolate with no added sugar to spoil customers who are looking for indulgence without the sugars. It has a wonderfully balanced chocolate taste with a good cocoa body and plenty of milk. Containing no added sugar, this recipe gets its pleasant sweetness from the sugar substitute maltitol, rounded off with natural Bourbon vanilla.
Its taste and mouthfeel come very close to the taste of our traditional chocolates such as the 823. Same crack, same mouthfeel, same colour and beautiful gloss.
MALCHOC-M also offers the same freedom of creativity in applications as our Finest Belgian Chocolate recipes: from confectionery, pastry mousses or cremeux to desserts and drinks. Melting, tempering, cooling, moulding, etc. work in exactly the same way. Its technical properties and behaviour are absolutely identical.
Finished products made with this chocolate, can be promoted with the label 'no added sugar' if the finished recipe doesn't contain any added sugars at all: e.g. pralines or chocolate bars and tablets with fillings in which the filling doesn't contain any added sugar, or in which sucrose has been replaced with sweetener.