rg201tg Colatta Chocolate Compound Dark Coklat Hitam 1 Kg Xz20X1Z11
Description
STOK AMAN , LANGSUNG ORDER AJA BOSKU
Semua iklan selama masih ada ready stok siap kirim, tidak perlu menanyakan stok lagi, silahkan langsung di order bosku.
Colatta Dark Compound Chocolate
Cocok untuk dekorasi Cake atau Kue dan frosting
Compound chocolate is a product made from a combination of cocoa, vegetable fat and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as "compound coating" or "chocolatey coating" when used as a coating for candy.1 It is often used in less expensive chocolate bars to replace enrobed chocolate on a product.
Cocoa butter must be tempered to maintain gloss and coating. A chocolatier tempers chocolate by cooling the chocolate mass below its setting point, then rewarming the chocolate to between 31 and 32 C (88 and 90 F) for milk chocolate, or between 32 and 33 C (90 and 91 F) for semi-sweet chocolate. Compound coatings, however, do not need to be tempered. Instead, they are simply warmed to between 3 and 5 C (5.4 and 9.0 F) above the coating's melting point.
Semua pesanan yang masuk dibawah jam 18.00 akan dikirim dihari yang sama, selain itu akan masuk pengiriman esok hari. Happy shoping :)
Pastikan memilih barang yang tepat dan cantumkan deskripsi produk (warna, ukuran, bentuk) jika tidak mencantumkan catatan untuk produk yg dipilih, maka produk akan dikirim secara random
Membeli berarti setuju ya, no komplian no return
harga yg tertera adalah harga per pc ya kak ,trims
Semua iklan selama masih ada ready stok siap kirim, tidak perlu menanyakan stok lagi, silahkan langsung di order bosku.
Colatta Dark Compound Chocolate
Cocok untuk dekorasi Cake atau Kue dan frosting
Compound chocolate is a product made from a combination of cocoa, vegetable fat and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as "compound coating" or "chocolatey coating" when used as a coating for candy.1 It is often used in less expensive chocolate bars to replace enrobed chocolate on a product.
Cocoa butter must be tempered to maintain gloss and coating. A chocolatier tempers chocolate by cooling the chocolate mass below its setting point, then rewarming the chocolate to between 31 and 32 C (88 and 90 F) for milk chocolate, or between 32 and 33 C (90 and 91 F) for semi-sweet chocolate. Compound coatings, however, do not need to be tempered. Instead, they are simply warmed to between 3 and 5 C (5.4 and 9.0 F) above the coating's melting point.
Semua pesanan yang masuk dibawah jam 18.00 akan dikirim dihari yang sama, selain itu akan masuk pengiriman esok hari. Happy shoping :)
Pastikan memilih barang yang tepat dan cantumkan deskripsi produk (warna, ukuran, bentuk) jika tidak mencantumkan catatan untuk produk yg dipilih, maka produk akan dikirim secara random
Membeli berarti setuju ya, no komplian no return
harga yg tertera adalah harga per pc ya kak ,trims
Price history chart & currency exchange rate