- Intended use
- Coating suitable for molding pralines, bars, bars with fillings, figures, for coating products with a smooth and attractive finish after baking, making chocolate decorations, for coating nuts, dried fruits and other centers, for flavoring and enriching pastry cream applications based on cream or mascarpone, as an ingredient of mousse and ganache for fillings and layers.
- Instructions
- Do not require tempering; less complicated to process than chocolates and similar in sensory qualities, giving shine and crispness on coated products.
- Instructions
- For fresh, quickly rotating products coated on an artisanal scale and not requiring packaging or long storage, adding vegetable oil to the coating is permitted at a maximum of 15%.
- Instructions
- Coating: depending on the type, coat confectionery products at 38-43°C depending on desired coating thickness; lower temperatures give a thicker coating, above 40°C a thinner coating.
- Instructions
- Lauric coatings should be particularly protected against moisture during storage and processing; increased moisture can affect taste, consistency and fluidity.
- Instructions
- On an industrial scale, optimum crystallisation takes place in a cooling tunnel at 6-8°C at the entrance and centre and 10-14°C at the exit.
- Instructions
- Adding non-lauric fats such as vegetable oil is not recommended, to keep optimal properties and proper crystallisation, especially for industrially coated, packaged products.
- Instructions
- If the coating is melted in a water bath on an artisanal scale, protect it from contact with steam.
- Instructions
- Cooling after coating: coated products must be cooled to ensure gloss, brittleness and thermal stability of the coating through correct crystallisation.
- Instructions
- Very suitable for colouring with food colourings intended for chocolate.
- Preparation
- Liquefying the coating: liquefy the drops at 45-50°C.
- Preparation
- It is important to keep to this range to ensure complete melting of the fat phase and proper crystallisation after coating the product.
- Preparation
- Offered as drops, they dissolve easily; once liquefied they have optimum viscosity, forming a thin, quickly solidifying layer.
- Crystallisation temperature
- 6-14 °C
- Coating temperature
- 38–43 °C
- Cold room temperature (artisan)
- 7–10 °C
- Cooling tunnel temperature, exit (industrial)
- 10-14 °C
- Maximum temperature difference between tunnel exit and ambient
- 5 °C
- Cooling tunnel temperature, entrance and centre (industrial)
- 6-8 °C
- Melting temperature
- 45-50 °C
Terravita
