With Mycryo 100% pure cocoa butter, tempering becomes an easy task, simple to perform. This method has multiple advantages:
• Requires minimum equipment.
• Simply add 1% Mycryo by weight to the chocolate; namely 10 g for 1 kg of chocolate (1.6 oz for 1 lb) when the chocolate reaches the correct temperature.
• The chocolate remains perfectly fluid.
• Longer working time before the chocolate hardens. Shape the chocolate by hand or mould with an enrober.
Mycryo is a powder with insulating properties that brings out the colour, texture and natural taste of every food. Mycryo is a desodorised fat
- No taste added to your meal, so that you reveal the natural taste of your product.
- The heat resistance of MYCRYO® Butter allows to preserves your ingredients
- Retain natural juices and moisture. Perfect for food rich in water like mushrooms or fish!
- Natural tastes are revealed and intensified.
- Mycryo can be sprinkled onto cooking
- Can be cleaned easily with a paper towel.
- Use less fat : 50 to 70 % caloric reduction.
- Suitable for vegetarians and for halal preparations. Mycryo is vegetable fat.