Cocoa paste for coating and filling patisserie products.
How to use:
- Application / Method
Melt the product at 45-55ºC (113- 131ºF), homogenize and apply at 38- 42ºC (100-108ºF).
Benefits:
- Stable to freezing
- Clean cut
- Soft and melty texture
Weight:
Bucket 4KG
