Ticino White Compound Chocolate 1kg

Storage Conditions

Store in a cool and dry plac from odou’s and direct ligh 20°C, moisture max.

HOW TO USE

1.MELTING: Melt compound at the temperature of 45-50°C (113-122°F) using an indirect heat source such as a double-boiler. Compound should not be in direct contact with the heat source.

2.COATING AND DIPPING: Tempering is not necessary for compound product. Coating and dipping should be applied within a range of 35-40°C (95-104 F

3.COOLING: The ideal temperature for cooling the compound is 8-10°C (46.4-50°F).

4. STORAGE: Store in a cool, dry and odour-free place. Store away from light, air and humidity. Avoid major temperature changes. Do not refrigerate.