Cocoa butter MYCRYO, Cacao Barry, 0,55 kg powder, NCB-HD706-BY-X55

MICRO cocoa butter from Cacao Barry. This is 100% cocoa butter, supplied in powder form. A real revolution for tempering! Just 2% of Micro added to melted chocolate separates the necessary amount of stable crystals to obtain chocolate with the desired pre-crystallization. Moreover, thanks to the additional cocoa butter content, the chocolate gets a greater shine and an excellent texture. Tempering chocolate with Mycryo™ is a simple and precise way to stabilize chocolate by adding freeze-dried cocoa butter, which contains already formed β(V)-crystals. The chocolate is first completely melted to the desired temperature (45–50°C for dark, 40–45°C for milk or 38–42°C for white) to destroy unstable crystalline forms. Then the mass is cooled (to 34–35°C for dark, 33–34°C for milk or 32–33°C for white chocolate). It is at this temperature that Mycryo™ is added in a dosage of 1% of the total chocolate mass. The powder is thoroughly mixed to evenly distribute stable crystals. After adding Mycryo™, the chocolate enters a working state (31–32°C for dark, 29–30°C for milk and 28–29°C for white chocolate). The chocolate acquires a stable β(V)-structure, which provides shine, crunchiness, excellent fluidity without unnecessary cooling manipulations. Mikryo is used for frying meat, fish, products with a delicate texture, such as scallops, sea bass, and vegetables, allowing you to get a crispy crust. Due to the high smoking temperature, it does not introduce foreign flavors into the fried products. In modern cuisine, this product is becoming an excellent alternative to traditional vegetable and animal oils. The product contains many antioxidants, reduces the calorie content of dishes by 50-70% compared to the use of traditional oils. Mikrio is used very economically and significantly reduces the cost of the dish!