Mycryo cocoa butter powder, 600g - Callebaut
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- Online stock 2 pcs.
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Mycryo™ is a 100% natural product consisting of pure cocoa butter in powder form. This special cocoa butter revolutionizes the way chocolate is tempered, making it fast, easy and convenient.
Cocoa butter is also excellent for mixing with chocolate paint, for example, to paint chocolate moulds.
How to temper chocolate with Mycryo:
Heat the chocolate to the final temperature according to the variety (28-32°C) and mix in about 2% Mycryo™. Mix thoroughly and well to distribute the cocoa butter in the chocolate and get a perfectly crystallized chocolate. Test the chocolate as if you have tempered it before you start working with it.
In addition to being easier than tabling, Mycryo gives your chocolate more shine and a harder surface.
As if that wasn't enough, Mycryo™ is also a wonderful vegetable fat for frying and grilling. It resists high frying temperatures better than butter or oils and does not burn. Plus, Mycryo™ brings out the natural flavors of even the most delicate ingredients like scallops or foie gras. Simply roll vegetables, meat, fish or poultry in Mycryo™ and fry or grill in a hot pan or on a hot grill. You can even mix Mycryo® with herbs or spices.
Mycryo has a neutral flavor and whitish color.
Net quantity: 600 g
Designation: Cocoa butter
Ingredients: Cocoa butter.
Storage instructions: Store the product in a clean, dry (relative humidity max.70%) and odorless environment.%) and odor-free environment.
Nutrient declaration per 100g
Energy Kj 3766 kJ
Energy 900 kcal
Fat 100 g
Of which saturated fat 60,2 g
Carbohydrate 0 g
Of which sugars 0 g
Protein 0 g
Salt 0 g"}" data-sheets-userformat="{"2":257,"3":{"1":0},"11":4}">100% pure cocoa butter in micro-powder form that contains stable crystals and is resistant to high temperatures.
Mycryo™ is a 100% natural product consisting of pure cocoa butter in powder form. This special cocoa butter revolutionizes the way chocolate is tempered, making it fast, easy and convenient.
Cocoa butter is also excellent for mixing with chocolate paint, for example, to paint chocolate moulds.
How to temper chocolate with Mycryo:
Heat the chocolate to the final temperature according to the variety (28-32°C) and mix in about 2% Mycryo™. Mix thoroughly and well to distribute the cocoa butter in the chocolate and get a perfectly crystallized chocolate. Test the chocolate as if you have tempered it before you start working with it.
In addition to being easier than tabling, Mycryo gives your chocolate more shine and a harder surface.
As if that wasn't enough, Mycryo™ is also a wonderful vegetable fat for frying and grilling. It resists high frying temperatures better than butter or oils and does not burn. Plus, Mycryo™ brings out the natural flavors of even the most delicate ingredients like scallops or foie gras. Simply roll vegetables, meat, fish or poultry in Mycryo™ and fry or grill in a hot pan or on a hot grill. You can even mix Mycryo® with herbs or spices.
Mycryo has a neutral flavor and whitish color.
Net quantity: 600 g
Designation: Cocoa butter
Ingredients: Cocoa butter.
Storage instructions: Store the product in a clean, dry (relative humidity max.70%) and odorless environment.%) and odor-free environment.
Nutrient declaration per 100g
Energy Kj 3766 kJ
Energy 900 kcal
Fat 100 g
Of which saturated fat 60,2 g
Carbohydrate 0 g
Of which sugars 0 g
Protein 0 g
Salt 0 g
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