Page 72 - Demo

EXTRA DARK CREAM
LOW FAT COCOA POWDER average
26%
STRUCTURE Smooth and spreadable cream
WEIGHT - 10 kg
Gluten FREE
No hydrogenated fats
DESCRIPTION
ICAM DARK CHOCOLATE ICING
MORESKA CREAM
LOW FAT COCOA POWDER average
15%
STRUCTURE Soft spreadable cream.
WEIGHT - 6 kg
Gluten FREE
No hydrogenated fats
DESCRIPTION
Intense and prominent taste of cocoa, provided by the high proportion of low fat cocoa and the absence of hazelnut paste. Colour of very dark chocolate.
May be used pure as a filling or with extra choco- late to create a stronger structure.
Excellent with the addition of inclusions.
May be used to reinforce the flavour of creams and toppings, adding the immediately notice- able taste of dark chocolate. May be used in the preparation of Italian semifreddo, parfaits, souf- flés and glacés.
Pronounced dark chocolate flavour. Its clean cut and glossy finish make it the perfect glazing for chocolate cakes (Sacher, panettone, colomba, etc). May also be used as sauce for creamy des- serts. Ideal glazing for semifreddi.
Strong cocoa flavour, the presence of 14% hazel- nut paste softens and rounds the aromatic pro- file. Notes of vanilla. Very Dark Chocolate colour. Homogeneous structure. Chocolate at positive temperature (in showcase) it always maintains the aesthetic yield. Perfect for flavouring, excellent as glazing profitterole, cakes and small pastry - use at 35°C for better fluidity. For pralines as filling to be used alone or added with chocolate (approx- imately 35%) to give it more structure. Perfect in addition of inclusions.
FAT total
39%
CODE 7558
RECOMMENDED USES
LOW FAT COCOA POWDER average
23%
STRUCTURE Smooth and spreadable icing.
WEIGHT - 6 kg
Gluten FREE
No hydrogenated fats
DESCRIPTION
FAT HAZELNUT total paste
34% 14%
CODE 7559
RECOMMENDED USES
FAT total
HAZELNUT paste
41% 6% CODE 7560
RECOMMENDED USES
71