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The freeze-dried cocoa butter in powder form is ideal for pre-crystallizing chocolate. The chocolate remains liquid longer and gets a beautiful shine. The cocoa butter powder simplifies the tempering of chocolate and stabilizes crèmes.
Data sheet
The cocoa butter in powder form is ideal for pre-crystallizing chocolate. The chocolate remains liquid longer and gets a beautiful shine. The cocoa butter powder simplifies the tempering of chocolate and stabilizes crèmes.
When tempering chocolate, a small amount of the persimmon butter powder can be added to the melted chocolate. Then stir well. The cocoa butter keeps the chocolate liquid longer and gives it a nice shine. Already a quantity of approx. 10 g Mycryo on 1 kg chocolate is sufficient, in order to let the necessary as well as stable crystals develop for a perfect pre-crystallized chocolate.
The powder is versatile and in addition to its use with chocolate, it can also be used to stabilize fillings as a gelatin substitute.
Energiewert in kJ | 3766 kJ |
Energiewert in kcal | 900 kcal |
Fett | 100.00 g |
davon gesättigte Fettsäuren | 63.00 g |
davon ungesättigte Fettsäuren | 34.00 g |
davon mehrfach ungesättigte Fettsäuren | 3.00 g |
Protein/ Eiweiss | 0.00 g |
Kohlenhydrate | 0.00 g |
davon Zucker | 0.00 g |
Allergens
The freeze-dried cocoa butter in powder form is ideal for pre-crystallizing chocolate. The chocolate remains liquid longer and gets a beautiful shine. The cocoa butter powder simplifies the tempering of chocolate and stabilizes crèmes.