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MIRROR CHOCOLATE malta

MIRROR CHOCOLATE

Product Code: IRMIR
Description:
Available on Order
Price: POR
Description:

MIRROR CHOCOLATE, MIRROR WHITE CHOCOLATE, MIRROR CARAMEL, MIRROR STRAWBERRY, MIRROR FRUTTI DI BOSCO, MIRROR LEMON, MIRROR PISTACCHIO  - Mirror glazing - hot or cold application. Description: MIRRORS have been developed especially to create mirror glazings for ice-cream cakes, Bavaroise, mousses and cakes. MIRRORS are characterised by a glossy finishing which remains unchanged even at low temperatures (-20°C) giving to pastry products an extremely elegant look. All theMIRRORS, thankto their formulation, allow to obtain first-rate finished products with an intense and refined taste. MIRRORS can be also used on inclined surfaces (side of Bavaroise and Zuccotti) without sliding and without forming unattractive lumps on the cake holder. Direction for use: Remove the desired quantity of  MIRROR from the packaging and heat it in a microwave oven (400-500W) or in a bain-marie at 45-50°C for MIRROR DARK CHOCOLATE, WHITE CHOCOLATE, GIANDUIA CHOCOLATE, STRAWBERRY, LEMON, TANGERINE, WILD BERRIES, KIWI, PISTACHIO and at 50-55°C for MIRROR CARAMEL and NEUTRAL. Stir then it briefly without englobing air. The products to be frozen should be placed on a suitable rack. Cover them with MIRROR, spreading it evenly with a spatula and gently shaking the product. MIRROR can also be used with good results without heating it: it must be briefly worked with a spatula before spreading it on the surface.

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