Candy Mold. Nutrition Label Nutrition Facts. Servings Per Container 48 servings. Total Fat 3. Total Sugars 6g. Additional questions? Contact Customer Service. Please enter an email address. Confectionery coating, also known as candy wafers or compound coating is an easy-to-use substitute for real chocolate. Confectionery coating uses a vegetable fat to replace the cocoa butter that is found in genuine chocolate.
By substituting the cocoa butter, confectionery coatings do not need to be tempered heated and cooled in a precise fashion to achieve good end results. The easiest way to heat confectionery coating is in the microwave. Make sure to stir wafers after each interval.
Do not overheat. Fill a pot about halfway with water and bring to a simmer. Place desired amount of wafers in a clean, dry heatproof bowl with and set bowl on top of the pot of simmering water. Do not allow the bottom of the pot to come in contact with the water. People around the world strive to live healthier so that they can enjoy the good things in life longer and in a better world.
That is why at Puratos we strive to innovate to offer healthier solutions every day. Discover the rich history of Puratos which shaped the Group into what it is today. However, if made with quality ingredients and the right type of equipment is used, coating chocolate can be a very nice product. Coating chocolate certainly has technical advantages for a number of applications, particularly in warm countries because it has a better resistance to heat.
We use cookies to provide you with the best experience on our website, to recognize repeat visits and preferences as well as to measure and analyze traffic. To learn more about cookies, including how to disable them, view our cookie policy. Vanilla is a generic term describing the flavor essence associated with the pod of certain orchids of the genus vanilla.
Vanillin is a specific term referring to the chemical which contributes the vanilla flavor note. Though there are many compounds present in the extracts of vanilla, the compound vanillin 4-hydroxymethoxybenzaldehyde is primarily responsible for the characteristic flavor and smell of vanilla.
Vanillin can be natural, derived from the pods of orchids of the vanilla species, or synthetic, derived from lignin, a by-product of paper processing, or coal tar. Uses of Compound Chocolate. Compound chocolate is most commonly in the chocolate industry for making molded candies.
The qualities of compound chocolate, notably its attractive price and the fact that it hardens without tempering, make it ideal for use by the hobbyist chocolatier. The flavor, while not as rich as true chocolate, is very appetizing and desirable. Compound chocolate is a reliable substitute for couverture chocolate in chocolate fountains, and may be a significant cost-saving tool for large-volume chocolate users such as caterers, restaurants and other commercial enterprises.
The procedure for use is identical to that of couverture chocolate. Compound chocolate is the ingredient of choice in confectionary and bakery applications that involve dipping items in chocolate, such as chocolate-dipped strawberries and cookies. Only compound chocolate will harden to a shell at room temperature without tempering. Compound chocolate may be used in baking; as with couverture chocolate, the chocolate compound pieces will not hold their shape like commercial chocolate chips, which are formulated to hold their shape during baking.
Sephra Compound Coating. We have developed a range of coating compounds for use in the chocolate fountains and also for candy making. The Sephra Melts compound coating comes in dark, milk and white flavors. We have had rave reviews on its use for candy making and creating hand dipped confections. We hope that you will give it a try. Handling, Storage, Heating and Use of Compound Chocolate Compound Chocolate chips or melts are similar in appearance to true chocolate chips or discs.
Ingredients of Compound Chocolate Sugar Sugar is the sweetener of the compound chocolate.
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