Page 60 - Demo
P. 60
ICAM PROFESSIONAL
8237• 8396*
CHOCOLATERIE
PASTRY
GELATO
GIANDUJA CHOCOLATE
GIANDUJADARK 8395* GIANDUJA MILK
WHITE CHOCOLATE
8373 VANINI 8372 EDELWEISS 8352 GIADA
CARAMEL CHOCOLATE
8269 CARAMEL (MILK)
8288 VANINI AURUM (WHITE)
FLUIDITY
32 43 26 30
- 34 - 36 - 45
33 34 - 34
26 24
35 30 32
40 45
4kg / 3Pcs
43 36 38
4kg / 3Pcs
31 37 35 43
WHITE CHOCOLATE WITH YOGHURT 4kg / 3Pcs
8198 CHOCOYO
Linea PRO
CHOCOLATE COUVERTURE
8323 PRO INTENSE DARK 8321 MORBIDO DARK 8398* MORBIDO WHITE
• Case 5 kg
* Tray 2,5 kg / 4Pcs
- 30 32 38
4kg / 3Pcs
60 39 33 - 54 43 31 35 - 37 22 39
CHOCOLATERIE
PASTRY
GELATO
FLUIDITY
RECOMMENDED
POSSIBLE APPLICATION
59
% Cocoa MIN
% Sugar MAX
% Cocoa butter AVERAGE % Total fat AVERAGE
% Cocoa MIN
% Sugar MAX
% Cocoa butter AVERAGE % Total fat AVERAGE
Moulding
Hollow shapes Coatings
Ganaches
One-shot Coating-pan
Hot chocolate Creams and mousses Baking bases Icing/Glazing Decorations
Baking stable Ingredients
Coating
Stracciatella
Moulding
Hollow shapes Coatings
Ganaches
One-shot Coating-pan
Hot chocolate Creams and mousses Baking bases Icing/Glazing Decorations
Baking stable Ingredients
Coating
Stracciatella
