Cacao Barry's Pâte à Glacer Blonde is the ultimate solution to simplify your production process while maintaining exceptional quality because it was designed to provide ease of handling and requires no tempering. This makes it ideal for your creations and an excellent option for operators with varying technical expertise.

With its light brown colour, this Pâte à Glacer Blonde delivers a shiny, chocolate-like finish and remaining liquid at 40°C without hardening during your operations. The compound ensures optimal coating and perfect enrobing without compromising the quality of your finished products. In addition, its unique vegetable fat composition guarantees a more uniform crystallisation compared to cocoa butter alone. Easily coat your cakes without a palette knife for entremets glazing.

• Easy-to-handle
• No tempering
• Cost and time savings
• More suitable option for non-technical operators
• Appearance consistency through temperature variation

How to use
Just melt, Add oil as required, and pour. No tempering needed.

Ingredients
Sugar, fully hydrogenated vegetable fat (coconut, palm kernel), skimmed milk powder 8%, fat reduced cocoa powder 6%, milk sugar, emulsifier: Lecithins (soya), flavouring vanillin. RSPO MB system certified.

Applications
Molding | Enrobing | Tempering