Barry Callebaut White Chocolate Substitute, 25 kg

White Chocolate Substitute is a professional compound, designed for confectionery, patisserie and bakery applications that require quick and efficient processing. Thanks to its vegetable fat content, the product does not require tempering and melts evenly, making it ideal for glazes, decorations, fillings and pastry products.
With a pleasant milky and vanilla flavour and an attractive creamy-white colour, this compound is a practical solution for both artisanal and industrial production.

Key features

✔ Professional-grade
white compound ✔ No tempering
required ✔ Delicate milk and vanilla
flavour ✔ Fast and even
melting ✔ Easy to use in a wide range of recipes
✔ Excellent processing
stability ✔ Packaging: 5 kg x 5 (tablets)

Recommended uses

• Glazes for cakes and pastries
• Decorations and ornaments
• Fillings and creams
• Cake pops and cake lollipops
• Biscuits and cookies
• Bakery products
• Frozen desserts

Ingredients: Sugar, vegetable fats, milk powder, whey powder (milk), emulsifier: soya lecithin (E322), vanilla flavouring.