Barry Callebaut Milk Chocolate Substitute, 10 kg

Milk Chocolate Substitute is a practical and cost-effective alternative to traditional chocolate, specially designed for professional use in confectionery, patisserie and bakery. Thanks to its vegetable fat-based composition, the product does not require tempering and can be used immediately after melting, ensuring simple processing and consistent results.

Key features

✔ Professional
milk chocolate compound ✔ No tempering
required ✔ Quick and even
melting ✔ Balanced milk and cocoa
flavour ✔ Ideal for glazes and decorations
✔ High processing stability

Technical specifications

• Form: drops
• Packaging: 10 kg

Recommended uses

• Glazes for cakes and pastries
• Doughnuts and bakery products
• Decorations and embellishments
• Fillings and creams
• Biscuits and cookies
• Confectionery
• Desserts and frozen products

Ingredients: sugar; fully hydrogenated vegetable fat (coconut, palm kernel) in varying proportions; skimmed milk powder 7.5%; whey powder (milk); low-fat cocoa powder 4.5%; stabiliser: E492; emulsifier: lecithins (soya); natural vanilla flavouring.