Valrhona Ariaga Lactee, milk chocolate couverture, callets, 38% cocoa
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Ariaga is Valrhona`s new series of entry-level couvertures. It completes the assortment of Valrhona downwards. The couvertures of the Ariaga series are a bit lower in taste than the already well-known Equatorial series. In terms of taste and price, these couvertures are the entry into the world of Valrhona. Milk couverture with a balanced taste, combining the sweetness and creaminess of the milk with a subtle hint of vanilla.
Additional information about the product
Allergy Advice about the product (contain allergens) (29152)
Traces: Gluten
Milk
Traces: Nuts
Designation
Valrhona Ariaga Lactee, milk chocolate couverture, callets, 38% cocoa
item number
29152
Content
5 kg
Packaging
carton
Date of minimum durability
Up to Ø 400 days from date of shipment.
Gross weight
5,31 kg
Availability
NOW AVAILABLE
Quantity in stock
2
cooled Product
No, uncooled product
Packaging per unit
2
Rate of Taxation
7 %
EAN Code
3395328164815
BIO-certified
No
Intrastat number (Product number, customs tariff number, code number, HS code)
18069031
Manufacturer (Responsible entrepreneurs)
Valrhona S.A.S., 14, avenue du President Roosevelt, 26600 TAIN L`HERMITAGE, France.
produced in the country | ISO
Frankreich | FR
Ingredients
Whole milk chocolate couverture, cocoa: 38% at least. Sugar, whole milk powder, cocoa butter, cocoa paste, emulsifier: lecithin, natural vanilla flavor. Store dry and cool (+ 16 ° C to + 18 ° C). Melt the couverture over a period of 12 hours: this is crucial to ensure a perfect melt of the cocoa butter. Warm the couverture to + 45 ° C / + 48 ° C. Put some warm couverture back on reserve. Allow the required amount to cool down to + 27 ° C / + 28 ° C with regular stirring. Then increase the temperature to + 29 ° C / + 30 ° C by adding - warm couverture with a temperature of + 45 ° C / + 48 ° C. - heat the mass in a water bath. - heat the mass in the microwave (max 400 / 500W to prevent burning). Check that the couverture has a processing temperature of + 29 ° C / + 30 ° C and stir the mass regularly to ensure that the temperature (and thus the crystallization) remains uniform.
Properties: protein from animal milk.
Properties: protein from animal milk.
Nutritional table (29152)
per 100g / 100ml
Calorific value
2381 kJ / 572 kcal
fat
38 g
saturated fatty acids
24 g
carbohydrates
48 g
of which sugars
47 g
protein
8,2 g
salt
0,2 g
Traces: Gluten
Milk
Traces: Nuts
