Glazes for curd the masses and desserts.
Distinctive descriptions:
- it is rapid consolidation;
- it is low viscidity;
- it is an elastic structure;
- it is the brightly expressed taste and aroma of chocolate;
- it is the rapid melting in to the mouth;
- it is stability to oxidization.
Glazing of cheeses:
- are couvertures;
- are the white and coloured aromatized glazes.
| Compounding ¹ | Application | Color |
|---|---|---|
1/7 |
used for glazing of cheeses |
dark-brown |
¹ 1 |
used for glazing of cheeses |
dark-brown |
¹1-04 |
used for glazing of cheeses |
white |
¹1-02 color. |
used for glazing of cheeses |
corresponds a color |
¹77,¹79 |
with chocolate and chocolate-peanut taste for coverage of curd the masses and desserts |
light-èêùöò |
¹302 chocolate drops |
used for dekora of curd the masses and desserts |
dark-dark-brown |
