Pakmaya

White Chocolate Flakes (100 g)

White Chocolate Flakes

Pakmaya

White Chocolate Flakes (100 g)

White Chocolate Flakes can be used directly without the need for breaking it apart due to its flake form. It has a rich taste of creamy milk. It provides convenience, especially in melting using the double boiler method and making ganache. It can be used for coating cakes and pastries, making fruit fondue, and for homemade chocolate production.

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Product Description

White Chocolate Flakes can be used directly without the need for breaking it apart due to its flake form. It has a rich taste of creamy milk. It provides convenience, especially in melting using the double boiler method and making ganache. It can be used for coating cakes and pastries, making fruit fondue, and for homemade chocolate production.

Read More
General Information

General Information

Storage Conditions

Should be stored in a cool and dry place, away from odor and direct light, at a maximum relative humidity of 70% and a temperature of 15 to 20°C.

Allergen Warnings

It contains dairy products. It may contain traces of pistachios, almonds, hazelnuts, gluten, and soy in small amounts.

General Information

General Information

Storage Conditions

Should be stored in a cool and dry place, away from odor and direct light, at a maximum relative humidity of 70% and a temperature of 15 to 20°C.

Allergen Warnings

It contains dairy products. It may contain traces of pistachios, almonds, hazelnuts, gluten, and soy in small amounts.

Ingredients

Sugar, cocoa butter, whole milk powder, whey powder (dairy product), lactose (dairy product), emulsifier (sunflower lecithin).

Cocoa butter is at least 20% and total milk dry matter is at least 26% in white chocolate.

Ingredients

Ingredients

Sugar, cocoa butter, whole milk powder, whey powder (dairy product), lactose (dairy product), emulsifier (sunflower lecithin).

Cocoa butter is at least 20% and total milk dry matter is at least 26% in white chocolate.

Nutrition Information

(Nutrition information of 100 g chocolate)
  • Energy
    550 kcal / 2299 kJ
  • Fat
    31,9 g
    • Saturated Fat
      18,9 g
  • Carbohydrate
    61,6 g
    • Sugars
      61,6 g
  • Fibers
    0 g
  • Protein
    4,2 g
  • Salt
    0,87 g
  • Energy
    550 kcal / 2299 kJ
  • Fat
    31,9 g
    • Saturated Fat
      18,9 g
  • Carbohydrate
    61,6 g
    • Sugars
      61,6 g
  • Fibers
    0 g
  • Protein
    4,2 g
  • Salt
    0,87 g
Nutrition Information

Nutrition Information

(Nutrition information of 100 g chocolate)
  • Energy
    550 kcal / 2299 kJ
  • Fat
    31,9 g
    • Saturated Fat
      18,9 g
  • Carbohydrate
    61,6 g
    • Sugars
      61,6 g
  • Fibers
    0 g
  • Protein
    4,2 g
  • Salt
    0,87 g
  • Energy
    550 kcal / 2299 kJ
  • Fat
    31,9 g
    • Saturated Fat
      18,9 g
  • Carbohydrate
    61,6 g
    • Sugars
      61,6 g
  • Fibers
    0 g
  • Protein
    4,2 g
  • Salt
    0,87 g

Usage Recommendation

To melt chocolate using the double boiler method, boil an adequate amount of water and transfer it to a deep, heat-resistant container. Place the clean and dry chocolate in a deep bowl and carefully position it over the water-filled container. It is important to ensure that the chocolate does not come into contact with the water or be subjected to excessive heat, as this can make the melting process more challenging. Stir the chocolate with a clean and dry spoon until it melts, intermittently.

Usage Recommendation

Usage Recommendation

To melt chocolate using the double boiler method, boil an adequate amount of water and transfer it to a deep, heat-resistant container. Place the clean and dry chocolate in a deep bowl and carefully position it over the water-filled container. It is important to ensure that the chocolate does not come into contact with the water or be subjected to excessive heat, as this can make the melting process more challenging. Stir the chocolate with a clean and dry spoon until it melts, intermittently.