PreGel

'Coriandolina' White Chocolate Hard Shell Coating - 6.6 Lbs

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PreGel White Chocolate Coriandolina for Gelato and Ice Cream Use.
PreGel White Chocolate Coriandolina for Gelato and Ice Cream Use.
PreGel White Chocolate Coriandolina for Gelato and Ice Cream Use.
PreGel White Chocolate Coriandolina for Gelato and Ice Cream Use.

'Coriandolina' White Chocolate Hard Shell Coating - 6.6 Lbs

$113.90
  • UPC: 8005648905108
  • MPN: 90512
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Description

A white chocolate hard shell coating from Italian company PreGel, designed for dipping frozen and baked confections.

Coriandolina White Chocolate melts to a smooth liquid when warmed and sets to a crisp ivory shell on contact with the dipped product. Use it on ice cream and gelato bars, stick novelties, cones, cookies, brownies, and other confections. Shea and coconut fats give the coating its snap, and milk powder carries a sweet, mellow white chocolate flavor. Palm oil free.

Instructions

Preparation
  • Heat the coating to 30–34°C (86–93°F) until fully liquid and smooth. If separation occurs, mix when warmed.
For Frozen Items
  • Remove ice cream, gelato, or stick novelties from storage at -20 to -25°C (-4 to -13°F) and quickly dip into the heated coating.
  • Allow excess to drain off for a few seconds. Once the surface hardens, return to display at -18°C (0°F) or storage at -20 to -25°C (-4 to -13°F).
For Baked Items
  • Dip cookies, brownies, cones, or other baked confections into the heated coating and place on a rack or parchment to set at room temperature.
Storage
  • Store unused product in a dry, cool place at 15–20°C (59–68°F) in original sealed packaging.

Ingredients

    Vegetable Fat (Shea, Coconut), Sugar, Milk Powder, Skimmed Milk Powder, Flavors, Emulsifier: E322 Soya Lecithin, Salt, Antioxidants: E304 Fatty Acid Esters of Ascorbic Acid, E306 Tocopherol-Rich Extract

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