Net Weight | Packaging |
2500 Gr | PET+AL+PE Laminated Bag |
Confined chocolate is a type of chocolate decoration special for the food industry, resulting from the combination of cocoa and various carefully selected ingredients. Although it is mixed with couverture chocolate, the most distinctive feature of confit chocolate is that it has a much softer texture.
Confined chocolate is a marvel of taste and decoration that stands out especially in the pastry industry. Confectionary chocolate in block form is melted using the bain-marie method and used for molding, casting and decorative purposes in the food industry.
The bain-marie method is a method that allows the material to be melted in another container without coming into contact with water. This chocolate, melted using the bain-marie method, has a quick-freezing feature, allowing it to be preferred especially in cake decoration products. This material, which can freeze quickly, allows the desired forms and patterns to be obtained more easily in cake coverings and decorations when used hot.
In the pastry world, confit chocolate reflects art in a soft way by combining taste and aesthetics. This special type of chocolate is used successfully in patisseries and professional kitchens, taking desserts and cake decorations one step further.
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Net Weight | Packaging |
2500 Gr | PET+AL+PE Laminated Bag |
Product | Outer Box | Quantity per Box | 80x120 | 100x120 | 20 Container Pallet (80x120 - 100x120) | 40 Container Pallet (80x120 - 100x120) | Truck (80x120 - 100x120) |
2500 Gr Confectionery Bitter |
WAS | 10 | 30 | * | 11-* | 24-* | 33-* |
Chocolate Decoration Types