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Compound Chocolate
We offer a wide assortment of Compound Chocolate Bar, which is processed using superior quality cocoa. Delicious in taste, our range is not only popular with kids but also with adults. This range is offered in attractive packing material to delight customers.
Dark Compound Chocolate
We are manufacturer of Dark Compound Chocolate. Our range is manufactured with advanced technology and hygienic methodology. These find its application in Ganache, Moldings, Decorations, Ice Cream Topping and Mousse Filling. We make use of quality ingredients such as Sugar, Hydrogenated Vegetable fat, Cocoa power, Milk Solids permitted emulsifiers added flavors.
Characteristics :
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Description
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DARK COMPOUND
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Application
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Ganache, Moulding, Decorations Ice Cream Topping, Mousse Filling.. etc
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Ingredients
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Sugar, Hydrogenated Veg Fat, Cocoa Powder, Milk Solids permitted emulsifiers added flavours
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Packaging
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20 slabs of 500gm each packed in a master cartoon. Master Cartoon forms the net weight of 10 KG
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Color
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Light Brown
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Fat %
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29 to 30 %
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Moisture
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1.5 % Max
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Particle SIE
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18 - 20 microns
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Microbiological
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Total Plate Count /g : 5000 max
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Characteristics
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Yeast & Mold/g : 50 max Coliforms/g : negative E. coli /g : negative Salmonellae/ 25 g : Negative
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Milk Compound Chocolate
We are manufacturer and exporter of milk compound chocolate. Our range is manufactured with advanced technology and hygienic methodology. These find its application in Ganache, Moldings, Decorations, Ice Cream Topping and Mousse Filling. We make use of quality ingredients such as Sugar, Hydrogenated Vegetable fat, Cocoa power, Milk Solids permitted emulsifiers added flavors.
Characteristics :
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Description
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MILK COMPOUND
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Application
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Ganache, Moulding, Decorations Ice Cream Topping, Mousse Filling.. etc
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Ingredients
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Sugar, Hydrogenated Veg Fat, Cocoa Powder, Milk Solidspermitted emulsifiers added flavours
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Packaging
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20 slabs of 500gm each packed in a master cartoon. Master Cartoon forms the net weight of 10 KG
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Color
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Light Brown
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Fat %
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29 to 30 %
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Moisture
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1.5 % Max
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Particle SIE
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18 - 20 microns
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Microbiological
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Total Plate Count /g : 5000 max
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Charecteristics
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Yeast & Mold/g : 50 max Coliforms/g : negative E. coli /g : negative Salmonellae/ 25 g : Negative
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Shelf Life
9 months from the date of manufacture
Please Note:
- Store all the above products in a cool and Dry Place( 20 Deg C & 55 % Relative Humidity).
- Avoid Moisture Contact.
- Do not mix chocolate and compound products for any applications.
- change in physical appearance is inevitable due to tropical climate.
- It does not effect the eating quality of chocolate.
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